摘要
将板栗去壳切片后,测定褐变度、总酚含量以及多酚氧化酶和过氧化物酶活性随时间的变化情况。实验结果表明:板栗果实内部的褐变比较缓慢,3 d后褐变程度提高了44%;总酚含量在2 d内下降了34%,然后保持小幅波动;多酚氧化酶的活性在1 d之内先升高42%,之后迅速下降,第4天下降到原来的13%;过氧化物酶的活性在2 d内即下降到原来的50%,之后变化较小。因此催化板栗酶促褐变的主要酶是多酚氧化酶,而过氧化物酶的作用较小,但多酚氧化酶和过氧化物酶具有协同作用,共同促进底物酚类物质的氧化作用。
Chestnuts were peeled, sliced and then the browning degree, total polyphenol concentration, activities of polyphenol oxidase （PPO） and perioxidase （POD） were measured over time. The results showed that browning reaction of fresh-cut chestnut was slow. After three days, the browning degree only increased by 44%. The total polyphenol concentrations decreased by 34% in the first two days, then fluctuated slightly. The specific activity of PPO increased by 42% in the fist day, and decreased to 13% of that of fresh chestnut in the following three days. In addition, the specific activity of POD decreased by 50% in the first two days, and then remained stable. It can be inferred that PPO was the main enzyme in relation with browning reaction of Chinese chestnut, while peroxidase played a smaller role. There was also a synergistic effect between these two enzymes, which cooperatively catalyzed the oxidation of polyphenols.
出处
《食品科技》
CAS
北大核心
2014年第6期47-50,共4页
Food Science and Technology
基金
国家林业公益性行业科研专项(201204401)
关键词
板栗
酶促褐变
多酚
多酚氧化酶
过氧化物酶
Chinese chestnut
enzymatic browning
polyphenol
polyphenol oxidase
perioxidase
