摘要
针对石榴贮藏过程中易发生果皮褐变的问题,以分光光度计法研究了石榴果皮中多酚氧化酶(PPO)的某些特性,考察了柠檬酸、抗坏血酸、亚硫酸钠和β-环糊精等抗褐变剂对PPO活性的抑制效果。研究结果表明:石榴皮中多酚氧化酶的最适温度为40℃,最适pH是7．0,几种底物中单宁与PPO的亲和力最大,试验的几种抗褐变剂中柠檬酸对PPO活性有明显的抑制效果,其次是抗坏血酸,而亚硫酸钠、β-环糊精的抑制效果不明显。
Spectrophotometer method was applied in this experiment to study the characteristics of polyphenol oxidase （PPO） in pomegranates. This article also analyzed the effects of citric acid, ascorbic acid, sodium sulfite and 13 -cyclodextrin on PPO. The results showed that the optimum temperature is 40 ℃ and the proper pH 7.0. In these circumstances, citric acid can significantly inhibit the activities of PPO, while ascorbic acid is also effective, but sodium sulfite and 13-cyclodextrin are less effective. Tannin has the biggest affinity with PPO among three substrates tested.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第5期216-219,共4页
Food Science
基金
山东省枣庄市科技攻关计划项目(200542)
关键词
石榴
多酚氧化酶
特性
抗褐变
pomegranate
polyphenol oxidase
characteristics
anti-browning
