摘要
为了探讨贺州香芋贮藏加工过程中所产生褐变的机理问题,以邻苯二酚作为底物,采用分光光度法,通过对温度、pH、底物浓度等单因素的研究,探讨对香芋多酚氧化酶的影响效果。结果表明:香芋多酚氧化酶的最适温度是25℃,最适pH是4.0,在底物邻苯二酚的浓度为0.4 mol/L时,香芋多酚氧化酶的活性最高。采用中心复合设计优化试验,结合方差分析模块,得出最佳的影响因素为:贺州香芋的最适温度是25.5℃,最适pH是3.75,最适宜底物浓度是0.57 mol/L,在此条件下的香芋多酚氧化酶吸光度为最高,达到了2.1以上。
In order to explore the mechanism of browning in the storage and processing of Hezhou taro,using catechol as a substrate,the effect of polyphenol oxidase on taro was investigated by spectrophotometric method by the study of the single factors such as temperature,pH and substrate concentration.The results showed that the optimum temperature of polyphenol oxidase was 25℃,and the optimum pH was 4.When the concentration of catechol was 0.4 mol/L,the activity of polyphenol oxidase in taro was the highest.Using the central composite design optimization experiment and the variance analysis module,the best influencing factors were obtained.The optimum temperature of Hezhou taro was 25.5℃,the optimum pH was 3.75,and the optimum substrate concentration was 0.57 mol/L.Under these conditions,the absorbance of polyphenol oxidase of taro was the highest,reaching over 2.1.
作者
谢微
朱东建
XIE Wei;ZHU Dongjian(Research Institute of Food Science&Engineering Technology,Hezhou 542899)
出处
《食品工业》
CAS
北大核心
2019年第10期41-45,共5页
The Food Industry
基金
广西果蔬保鲜和深加工研究人才小高地开放课题（2018GSXGD08）
2018年度食品科学与工程广西一流学科（培育）培育项目（GXYLXKP1804）
贺州学院科研项目成果（2017ZZZK08）
关键词
香芋
多酚氧化酶
响应面优化
活性
taro
polyphenoloxidase
response surface optimization
activity
