摘要
甘薯加工过程中极易产生酶促褐变。本文采用分光光度法,研究了甘薯组织中不同部位多酚氧化酶(PPO)的活性，以及PPO的最适pH值、最适温度、热稳定性等特性。确定其最适pH值范围为3.0～3.5和6.0～7.0,最适温度为15℃。在此基础上,考察了抗坏血酸、柠檬酸、亚硫酸钠对PPO的褐变抑制效果。
Browning formed easily in sweet potato production. This article made a research on the activities of Polyphenol Oxidase of sweet potato on different tissue by spectrophotometry , including its optimum pH, temperature, stability to heat, and so on. The results indicated its optimum pH range was 3.0～3.5 and 6.0～7.0,and the optimum temperature 15℃.At the same time, the browning inhibitory effect whera the Ascorbic Acid, Crtric Acid and Sodium Sulfite showed on Polyphenol Oxidase was also studied.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2001年第3期19-22,共4页
Food Science
基金
安徽省九五重点攻关项目!(No9911005)
关键词
甘薯
多酚氧化酶
酶活性
测定
Sweet potato Polyphenol Oxidase Browning
