摘要
本文研究热处理温度和时间对橄榄多酚氧化酶活性的影响。以吸光度A值表示酶的相对活性,通过对处理实验的吸光值进行测定,结果表明,热处理钝化橄榄多酚氧化酶活性、有效抑制橄榄酶促褐变的最佳温度为72℃,时间为2min。
The heat treatment temperature and the time to the Chinese olive polyphenoloxidase active influence was conducted.Absorbency A means enzyme＇s relative activeness,through the absorbency value test,and the results show that heat deactivation to Chinese olive polyphenoloxidase activeness,the optimum temperature for 72℃,the time is 2min can suppress the enzyme turning brown effectively.
出处
《广西农学报》
2010年第6期23-24,28,共3页
Journal of Guangxi Agriculture
基金
广西教育重点科学基金资助项目(200809LX258)
关键词
热处理
钝化
橄榄多酚氧化酶
Heat treatment
deactivation
Chinese olive polyphenoloxidase
