摘要
试验表明，沸水烫漂杏４ｍｉｎ可基本控制多酚氧化酶（ＰＰＯ）引起的酶褐变。用１５ｇＬ－１（以有效ＳＯ２计）的亚硫酸盐溶液浸泡２ｈ，可使杏ＰＰＯ活性降至零，不产生ＰＰＯ褐变。抗坏血酸使杏ＰＰＯ活性降低，但成品褐变率显著提高。用１０ｇＬ－１半胱氨酸溶液浸泡１．５ｈ，可控制杏ＰＰＯ所致酶褐变。
The study shows that the enzymatic browning caused by PPO may be essentially controlled by blanching apricot in boiling water for 4 min. PPO activity may be reduced to zero and no PPO browning is produced when the apricot is soaked in sulphite solution (15 g·L -1 the validity of SO 2) for 2 h.When the apricot is treated with ascorbic acid,the PPO activity may be reduced but the rate of product browning increases strikingly.ThePPObrowningmaybetotallycontrolledbysoakingtheapricotin 10 g·L -1 cysteine solution for 1.5 h.
出处
《西北农业大学学报》
CSCD
北大核心
1997年第2期94-98,共5页
Journal of Northwest Sci-Tech University of Agriculture and Forestry（Natural Science Edition)
