摘要
对小麦中多酚氧化酶(PPO)的抑制剂进行了研究,在单因素试验的基础上,使用正交试验进一步优化小麦制品防褐变添加剂的配方.结果表明:当小麦制品中添加抗坏血酸0.16 g/L、半胱氨酸0.36 g/L、柠檬酸0.4 g/L、亚硫酸钠0.5 g/L后,产品色泽有了明显改善.
We studied the inhibitors of polyphenol oxidase （PPO） in wheat, and optimized the formula of anti-browning additive of wheat products based on single factor experiments and orthogonal experiments. The results showed that the color of wheat products could be improved obviously by adding 0.16 g/L ascorbic acid, 0.36 g/L cysteine, 0.4 g/L citric acid and 0.5 g/L sodium sulfite into the wheat nrnducts.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2013年第1期1-5,16,共6页
Journal of Henan University of Technology：Natural Science Edition
基金
河南工业大学2010年研究生科技创新基金项目(10YJS014)
