| 香蕉中多酚氧化酶的灭酶条件研究 |
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| 引用本文： | 张立彦,芮汉明,刘锋.香蕉中多酚氧化酶的灭酶条件研究[J].食品与发酵工业,2010(2). |
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| 作者姓名： | 张立彦 芮汉明 刘锋 |
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| 作者单位： | 华南理工大学轻工与食品学院食品工程系; |
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| 摘 要： | 比较了蒸汽、热水烫漂及微波灭酶的优劣,初步探讨了对香蕉进行微波灭酶的基本条件。结果表明,对于香蕉中的多酚氧化酶(PPO),微波灭酶较蒸汽及热水烫漂灭酶迅速,效果好;微波功率密度为4W/g时,5 min内将香蕉PPO活力降至5%以下,切片厚度对灭酶效果无显著影响,剥皮后可直接进行灭酶,单层或双层叠放。
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| 关 键 词： | 香蕉 多酚氧化酶 酶促褐变 微波 灭酶 |
Study on the Conditions of Polyphenol Oxidase Inactivation in Banana Under Microwave Irradiation |
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| Zhang Liyan,Rui Hanming,Liu Feng.Study on the Conditions of Polyphenol Oxidase Inactivation in Banana Under Microwave Irradiation[J].Food and Fermentation Industries,2010(2). |
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| Authors: | Zhang Liyan Rui Hanming Liu Feng |
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| Affiliation: | Zhang Liyan,Rui Hanming,Liu Feng(Department of Food Engineering,College of Light Industry , Food Sciences,South China University of Technology,Guangzhou 510640,China) |
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| Abstract: | The polyphenol oxidase(PPO) inactivation by microwave irradiation was compared with steam blanching and hot-water blanching.The rudimental conditions of enzyme inactivation by microwave were investigated.The results showed that enzyme inactivation was much faster and the quality of banana slice was better by microwave irradiation than by steam blanching and hot-water blanching.When the power density of microwave was 4w/g,the activity of PPO could be decreased to below 5% in 5 min.The effect of thickness of ... |
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| Keywords: | banana polyphenol oxidase enzymatic browning microwave enzyme inactivation |
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