摘要
本文对盐渍茄子酱菜中褐变酶的酶学特性进行了详细研究。结果表明:多酚氧化酶是导致盐渍茄子酱菜褐变的主要原因。多酚氧化酶的最适pH为6.8,当体系pH≤5.0或者pH≥7.4时,能有效降低PPO活性。在30～50℃下PPO具有较高活性,其最适温度为30℃左右。PPO的热稳定性较差,沸水加热1min时,酶活已丧失87.57%。柠檬酸、抗坏血酸、亚硫酸钠、亚硫酸氢钠、EDTA-2Na等对PPO活性有抑制作用,其中抗坏血酸抑制作用最强。
A through study for many characteristics of enzyme caused browning of salinized eggplant pickles was made. The results showed that polyphenol oxidase was basic reason caused browning of the salinized eggplant pickles as well as its optimum pH was 6.8 ,the optimum temperature was around 30℃. It had less heat stability, and lost 87.75% when it had been heated at 100℃,1min. Vc,citric acid,NaHSO_3, Na_2SO_3, EDTA-2Na and so on had inhibiting effect on the activity of polyphenol oxidase,and Vc was the most effective inhibitor.
出处
《中国调味品》
CAS
北大核心
2004年第8期23-26,43,共5页
China Condiment
关键词
盐溃茄子
褐变
多酚氧化酶
salinized eggplant
browning
polyphenol oxidase
