摘要
利用植酸的强螯合作用,使其与辅酶中的金属离子结合,以降低或抑制酶活,从而研究植酸对蒲菜的保鲜效果。实验结果表明,天然保鲜剂植酸在最适体积分数(0.20%)与最适温度范围(4～6℃)下,能减缓蒲菜营养物质如总酸、可溶性固形物(TSS)的损耗,抑制多酚氧化酶(PPO)活性,从而降低蒲菜的呼吸强度,减缓蒲菜的褐变速度,较好地保持蒲菜的营养成分。
The effect of phytic acid (PA) on the preservation of common cattaic was studied. Experiment results showed that the optimum conditions for the preservation of common cattaic was as followed: the optimum volume percentage of 0.20% and the temperature range of 4-6 ℃. Such a storing condition can decrease the consumption of nutrients, inhibit PPO activity, minimize its inspiratory intensity and decrease its rate of browning. In this case, the nutrient contents of common cattaic can be best preserved.
出处
《淮海工学院学报（自然科学版）》
CAS
2003年第1期48-51,共4页
Journal of Huaihai Institute of Technology:Natural Sciences Edition
