超声处理抑制鲜切马铃薯酶促褐变的机理研究

Study on Mechanism of Ultrasound Inhibiting Enzymatic Browning of Fresh- cut Potato

以鲜切马铃薯为试材,通过研究不同超声处理条件对酶促褐变底物、产物以及多酚氧化酶的影响,揭示了超声处理抑制鲜切马铃薯酶促褐变的机理。结果表明,超声处理对酶促褐变底物、产物并没有影响,且能够显著抑制多酚氧化酶的酶活力。以超声功率600 W超声处理90 min,马铃薯多酚氧化酶的酶活力仅为原酶液的54.21%,可见超声处理抑制鲜切马铃薯酶促褐变是通过抑制相关酶的活力来实现。

The effects of different ultrasonic treatment conditions on enzymatic browning substrates and products and polyphenol oxidase （PPO） activity of fresh-cut potato are investigated. The results indicat that ultrasonic treatment has no effects on enzymatic browning substrates and products, while potato PPO activity is significantly inhibition treated by different ultrasonic treatment conditions. PPO activity decrease to 54.21% of the original treated by ultrasound at power of 600 W for 90 min. It indicates that the inhibition of ultrasound on enzymatic browning of fresh-cut potato is realized by inhibiting the enzyme activity of related enzymes.