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红枣多酚氧化酶酶促褐变控制研究 被引量:4

Study on enzymatic browning control of polyphenol oxidase for Chinese jujube
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摘要 确定了红枣多酚氧化酶最适pH为6.0~6.5,最适温度为27℃;其对pH和温度较为敏感,通过调节pH和适当的热处理即可有效抑制其活性。同时在上述最适条件下,研究了以柠檬酸、抗坏血酸、亚硫酸钠作为抑制剂对红枣多酚氧化酶的抑制作用,并在单因素实验的基础上,采用响应面分析法对复合抑制剂的复配进行了优化,获得最佳添加配比为:柠檬酸0.24%,抗坏血酸0.14%,亚硫酸钠0.08%;此条件下红枣多酚氧化酶相对残余酶活为0.51%。 Determined that the optimum pH of polyphenol oxidase(PPO) for Chinese jujube was 6.0 ~ 6.5,and the optimum temperature 27℃.Much sensitive to the temperature and pH,the activity of PPO could be effectively inhibited by appropriate heat treatment and adjusting the pH.In these optimal conditions,the test for the control of PPO in Chinese jujube was the addition of citric acid,ascorbic acid,sodium sulfite.And on the basis of one-factor experiments,response surface analysis was applied for the optimization of mixing inhibitors.As a result,with complex additives of 0.24% citric acid,0.14%ascorbic acid and 0.08% sodium sulfite added,the relative residual activity of PPO was 0.51%.
出处 《食品工业科技》 CAS CSCD 北大核心 2012年第4期205-208,共4页 Science and Technology of Food Industry
关键词 多酚氧化酶 抗坏血酸 响应面 复配抑制剂 polyphenol oxidase ascorbic acid response surface composite inhibitors
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