海红果多酚氧化酶特性及无硫护色

Characteristics of Polyphenol Oxides in Malus micromalus Makino and Non-Sulfur Prevention of Discoloration in Malus micromalus Makino Processing

海红果在加工过程中极易发生褐变。在对海红果多酚氧化酶特性进行分析的基础上,初步确定了无硫护色剂。结果表明,海红果多酚氧化酶的适宜pH为6.0,适宜温度为40℃,在90℃下180s后PPO基本失活。海红果合适的无硫护色剂为0.70%柠檬酸、0.09%L-半胱氨酸、2.40%氯化钠,可得到色泽较好的海红果片。

Browning occured very easily during the procession of Malus micromalus Makino, Based on the analysis of characteristics of polyphenol oxidas in the Malus micromalus Makino,a kind soakingsolution which was safe,and effective for color protection was obtained. The results showed that polyphenol oxidasein Malus micromahts Makino was actively at pH6.0 and 40℃ ,The activity was almost lost .in condition of 90 ℃, 180 s after the Mahts micromalus were soaked in the solution which consisted of 0. 70 citric acid, 0. 06 L-cys and 2. 4 NaC1, the color of the dried Malus micromalus Makino slice was good.