摘要
[目的]研究马铃薯加工过程中褐变机理及其抑制效果，为马铃薯加工提供一定的依据。[方法]以威芋3号、E-62、黔芋1号为试验材料，研究油炸马铃薯争加工过程中褐变产生的主要机制。[结果]温度条件对酶活性影响显著，低温及高温条件下能有效抑制酶活性；马铃薯中PPO的最适pH值为6．4～6．8；不同抑制物二巯基丙醇、亚硫酸钠、半胱氨酸、抗坏血酸对PPO活性具有强烈的抑制作用。金属离子Li^＋、K^＋、Ba^2＋和Mg^2＋对酶活力没有影响，Al^3＋、Fe^3＋、Cd^2＋、Mg^2＋、Co^2＋、Pb^2＋、Mn^2＋和Zn^2＋对酶活力有激活作用，而Cu^2＋表现为抑制作用。[结论]在马铃薯生产加工中，抑制酶促褐变是其中心环节，而抑制酶促褐变的关键就在于抑制PPO的活性。
[ Objective ] The basis of potato processing was provided through the study on the mechanism of browning in potato processing and its inhibitory effect. [ Method ] The potato variety-Viagra Line No. 3, E-62, and Qian Taro No. 1 being taken as experimental material, the mechanism of browning in the process of deep-fried potato was studied. [ Results ] The result indicated that the temperature condition could significantly affect the enzyme activity and the low or high temperature could effectively inhibit enzyme activity. The optimum pH value in PPO of potato was 6.4 -6.8. The different inhibitor： dimercapto-wopanol, sodium sulfite, cysteine and ascorbic acid had a strong inhibitory effect on PPO activity. Metal ion： Li＋ , K＊ , Ba^2＋ and Mg^2＋ had no effect on the enzyme activity and AI^3＋ , Fe^3＋ , Cd^2＋ , Mg^2＋ , Co^2＋ , Pb^2＋, Mn^2＋ and Zn^2＋ could activate the enzyme activity, while the Cu^2＋ showed the inhibitory effect on enzyme activity. [ Conclusion] In potato production and processing, the inhibitory of potato-browning caused by enzymatic activity was a central part, while its key was to inhibit the activity of PPO.
出处
《安徽农业科学》
CAS
北大核心
2010年第1期329-331,共3页
Journal of Anhui Agricultural Sciences
基金
贵州省经贸委低温真空油炸薯条(片)技术创新项目(7026)
关键词
马铃薯
褐变
多酚氧化酶
抑制
Potato
Browning
Polyphenol oxidase
Inhibition
