锥栗罐头加工中的酶褐变因素及其控制

Enzyme browning factors in canned chinquapin processing and their control

多酚氧化酶 ( PPO)是引起锥栗褐变的主要酶 .探讨了 PPO的温度及 p H等方面的特性 ,并研究了以VC、EDTA及 Ca Cl2 为主的护色剂对防止锥栗罐头加工中的褐变作用 .通过正交试验确定了罐头汤汁的配方为 10 0 0 mg· L-1VC、4 0 0 mg· L-1EDTA、4 0 0 mg· L-1Ca Cl2 .

The major enzyme to cause browning of canned chinquapin was polyphenoloxidase (PPO). The characters of PPO at optimum temperature and pH value was detected, and the effect of using Vitamin C, EDTA and Ca chloride as main color fixatives to prevent from the browning in the canned chinquapin processing was investigated. Through orthogonal experiment the formula of canned juice was obtained as 1000 mg·L -1 V C, 400 mg·L -1 EDTA, 400 mg·L -1 CaCl 2.