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曲酸对苹果汁酶促褐变抑制作用的研究
引用本文:刘波.曲酸对苹果汁酶促褐变抑制作用的研究[J].四川食品与发酵,2007,43(5):39-41.
作者姓名:刘波
作者单位:成都万和生物工程有限责任公司,四川,温江,611130
摘    要:将几种护色剂在苹果破碎时加入,考察它们对苹果汁的防褐变作用。L-半胱氨酸、曲酸对苹果PPO的抑制作用最强,防褐变效果最好。曲酸是值得推广的防褐变剂。

关 键 词:苹果汁  酶促褐变  曲酸
文章编号:1671-6892(2007)05-0039-0003
修稿时间:2007-08-06

Study on the Kojic Acid's Inhibition to the Enzymatic Browning in Apple Juice
LIU Bo.Study on the Kojic Acid''''s Inhibition to the Enzymatic Browning in Apple Juice[J].Sichuan Food and Fermentation,2007,43(5):39-41.
Authors:LIU Bo
Affiliation:Chengdu Wanhe Bioengineering CO.LTD Wenjiang Sichuan 611130
Abstract:Anti-browning agents were added to show their abilities to inhibit the enzymatic browning in apple juice when they crushed. Results showed that L-cysteine and kojic acid were better in the inhibition to apple PPO. So kojic acid is the anti-browning agent worth of promotion.
Keywords:apple juice  enzymatic browning  kojic acid
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