摘要
多酚氧化酶是虾体中普遍存在的一种含铜金属蛋白,它是虾体发生黑变的主要原因,也是虾保鲜品质控制中亟待解决的技术关键。研究多酚氧化酶的酶学特性,抑制酶促褐变,对于提高虾的食用价值和商品价值至关重要。本文综合介绍了多酚氧化酶的虾体分布、活性特征、分离纯化、分析测定、黑变机理及其抑制方法。
Polyphenol oxidase,a copper-containing enzyme widely existed in shrimp,is one of the principal causes of melanosis occurring in shrimp. It is also the technical problem to be solved at present. It＇s important to study the enzymology characteristics and inhibition of shrimp polyphenol oxidase,which improve the edibleness as well as the economic commercial value. The distribution ,characterization ,extraction, purification and measurement were described. The possible inhibiting effect of some chemical substances or other physical methods on shrimp DolvDhenol oxidase was also introduced.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第13期424-428,432,共6页
Science and Technology of Food Industry
关键词
多酚氧化酶
活性
虾体黑变
抑制机理
polyphenol oxidase
activity
melanosis
inhibition mechanism
