| 微生物发酵酸浆对马铃薯浆液的防褐研究 |
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| 引用本文： | 秦礼康,江萍.微生物发酵酸浆对马铃薯浆液的防褐研究[J].食品科学,1997,18(1):32-37. |
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| 作者姓名： | 秦礼康 江萍 |
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| 作者单位： | 贵州农学院食品科学系!550025 |
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| 摘 要： | 用豌豆自然发酵酸浆对马铃薯浆液进行防褐研究，结果表明，豌豆自然发酵酸浆对马铃薯浆液具有显著防褐作用，其他主褐因子并非酸浆中主要代谢产物－－有机酸，而是微生物菌体和上清液中某种热敏性物质，且该物质能有效抑制马铃薯多酚氧化酶活性。
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| 关 键 词： | 豌豆酸浆 马铃薯 浆液 多酚氧化酶 防褐 淀粉 |
Study on the Browning Prevention of Milled and Filtered Potato Liquid by Microorganism Fermented sour Liquor |
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| Qin Likang et al.Study on the Browning Prevention of Milled and Filtered Potato Liquid by Microorganism Fermented sour Liquor[J].Food Science,1997,18(1):32-37. |
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| Authors: | Qin Likang |
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| Affiliation: | Qin Likang et al |
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| Abstract: | This experiment was designed to study the effect of preventing milled and filtered potato liquid from browning by sour liquor which was fermented naturally from pea. Results showed that sour liquor possesses the action of preventing milled and filtered potato liquid from browning, and the factor of brown-preventing in sour liquor is not its major metabolic acid, but is its microodanism and some thermolabile substance in the supernatant liquid which can efficiently inhibit the activity of polyphenoloxidase (PPO) from potato. |
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| Keywords: | Sour liquor from pea Milled and filtered potato liquid Browning density (BD) Polyphenoloxidase (PPO) |
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