摘要
本文就莲藕(Nelumbo Nucifera Gaertn)贮运保鲜中褐变问题研究了藕组织中多酚氧化酶的反应速度、底物浓度、最适温度、最佳pH值等方面特性,并研究了以硫代硫酸钠,维系素C为主剂的护色剂对防止莲藕贮运中褐变的作用。
In this paper,the bronwing during storage and transport of the lotus root was described. The characters of polyphenol oxidase in the lotus root tissue such as the reaction rate,substrate concentration, optimun temperature and pH value was investigated. Sodium thio-sulphate and vitamin C are used as main agent to reaistant the browning of the lotus root during stroge and transport.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
1989年第3期47-51,共5页
Food and Fermentation Industries
