摘要
以克新１号马铃薯品种为材料，对贮藏期间块茎的碳水化合物、相关酶活性及造粉体膜结构的变化进行研究。结果发现：与１０℃贮藏相比，４℃贮藏条件下，还原糖和总糖的含量显著增加，造成“低温糖化”现象，引起马铃薯炸片色泽变深；碳水化合物代谢过程中有关的淀粉酶、淀粉磷酸化酶及转化酶活性更高，更有利于淀粉向还原糖的转化；造粉体膜结构的完整性在贮藏过程中发生变化，电导率更高，膜的破坏更为明显。
The changes in carbohydrate enzyme activity and amyloplast membrane structure in potato tubers during storage were. studied by taking tile species. Kexin No.1 as example. The significant increase of level of total sugar and reducing sugar. Which caused the low. temperature sweetening and the colour darkening of fried-chip. was observed in the tubers stored at 4℃ The activities of amylase Starch-phosphorylase and invertase were different during storage at 4℃and 10℃.with the catalytic reaction much favoratable to the conversion from starch to reducing sugar at 4℃. Changes in integrity of amyloplast membrane were observed during storage .The injury to the amyloplast membrane was significant and the electrolyte leakage was higher in the tubers stored at 4℃
出处
《食品科学》
EI
CAS
CSCD
北大核心
2000年第3期19-22,共4页
Food Science
