摘要
为探明山药贮藏加工过程中的褐变问题,以C6H6O2为底物,采用分光光度法研究了pH、温度、底物浓度、酶液浓度和抑制剂对山药多酚氧化酶活性的影响。结果表明:山药PPO最适温度为30℃,最适pH为5.0,化学抑制剂柠檬酸、NaC l和抗坏血酸(VC)对山药的褐变抑制效果依次为VC>柠檬酸>NaC。
Based on the browning phenomenon in the storage of Chinese yam,using C6H6O2 as substrate,the spectrophotometry was adopted to study the influence of pH,temperature,substrate concentration,enzyme level and inhibitor on the activity of yam PPO.The result showed that the optimum temperature（3℃）,the optimum pH（5.0） and the sequence of enzymatic-browning-inhibition-activity is VC citric acid NaCl.
出处
《贵州化工》
2011年第2期13-15,19,共4页
Guizhou Chemical Industry
基金
陕西省重点实验室重点科学研究项目(2003JS018)
关键词
山药
多酚氧化酶
抑制
Chinese Yam
Polyphenol oxidase
Inhibition
