| 山药中多酚氧化酶的特性及防止褐变的研究 |
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| 引用本文： | 邱雁临 樊黎生. 山药中多酚氧化酶的特性及防止褐变的研究[J]. 食品与机械, 1996, 0(6): 26-28,30 |
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| 作者姓名： | 邱雁临 樊黎生 |
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| 作者单位： | 湖北工学院生物工程系!430068武昌 |
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| 摘 要： | 山药中ＰＰＯ的最适温度，最适ｐＨ值，热稳定性及ＰＰＯ与时间，底物浓度，酶浓度的关系等多方面的特性，通过Ｌ９（３＾４）正交试验，筛选出以抗坏血酸，柠檬酸，氯化钙，氯化钠为主剂的复合护色剂最佳配比。
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| 关 键 词： | 山药 多酚氧化酶 褐变护色剂 |
The Characteristics of Polyphenol Oxidase in Dioscore Batatas and-Browning Prevention |
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| Qiu Yanglin Fan Lisheng Wu Xiaogang. The Characteristics of Polyphenol Oxidase in Dioscore Batatas and-Browning Prevention[J]. Food and Machinery, 1996, 0(6): 26-28,30 |
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| Authors: | Qiu Yanglin Fan Lisheng Wu Xiaogang |
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| Affiliation: | Qiu Yanglin Fan Lisheng Wu Xiaogang |
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| Abstract: | Many characteristics ofpolyphenol oxidase in dioscore batatas such as optimum temperature, optimum pH value, thermostability and influence of substrate concentration, enzyme concentration, time on polyphenol oxidase activity were studied. The optimum proportion of the agent of preventive discoloration, containing ascorbic acid, citric acid, calcium chloride and sodium chloride was selected by means of L9(34) orthogonal expermental design method. This a-gent of preventive discoloration was very efficient, safe, and economical. |
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| Keywords: | Dioscore batatas Polyphenol oxidse Browning agent of preventive discolouration . |
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