摘要
多酚氧化酶(PPO)存在于许多种类的食品中,是引起食物褐变的主要因素,酶促褐变严重影响了食品的感官品质,使得食品的保质期缩短和商品价值显著降低,不少新鲜食品的销售市场因此受到限制。研究探讨了多酚氧化酶的基本性质、酶活测定方法、酶与各种酚类底物的亲和力、影响酶活的因素等内容,并且根据多酚氧化酶的特性,概述了多种抑制食品中多酚氧化酶活性的方法,这些酶活抑制技术对于减缓食品褐变、加强食品品质控制具有重要意义。
Polyphenol oxidase （PPO） is a major factor in food browning existing in many kinds of food. Enzymatic browning seriously affects the food sensory quality. It shortens the shelf life of food and significantly reduces the value of commodities and limits the sales market of many flesh food. In this study, basic properties of polyphenol oxidase, enzyme activity deter- mination methods, affinity of the enzyme with various phenolic substrates, factors affecting enzyme activity and so on were discussed. Besides, based on the characteristics of polyphenol oxidase, diversified methods about inhibiting food polyphenol oxidase activity were outlined. These inhibition technologies are of vital significance to slowing food browning and enhancing food quality control.
出处
《食品工业》
北大核心
2013年第7期174-178,共5页
The Food Industry
关键词
食品褐变
多酚氧化酶
性质
酶活
抑制方法
food browning
polyphenol oxidase
property
enzymatic activity
inhibiting method
