摘要
为了找到抑制褐变的替代方法,采用豌豆自然发酵液来进行抗褐变和抑制马铃薯多酚氧化酶(PPO)活性的研究,并对其抗褐变机理和发酵条件进行了初步的探索。结果表明,豌豆自然发酵液可以有效的抑制马铃薯浆液褐变;有机酸并不是影响发酵液抗褐变的主要因素,它能够抗褐变是因为它可以抑制PPO的活性。通过单因素以及正交试验,确定了豌豆自然发酵液的最佳发酵条件:发酵时间为2 d,发酵温度为30℃,料水比为1∶5。经过验证,按最佳发酵条件得到的发酵上清液对PPO的抑制率可高达95.21%。
To find alternative methods for the control of browning, the experiment was designed to prevent the browning and polyphenol oxidase activity in potato slurry by pea fermentation liquid and its anti -browning mecha- nism and fermentation conditions was preliminary explored. The results showed that the pea fermentation liquid had better anti - browning effect of potato slurry ; and it could inhibit browning because it could inhibit the activity of poly- phenol oxidase;organic acid was not the main factors to inhibit browning. The single factor and orthogonal experiments determined the optimum conditions of pea natural fermentation：fermentation time of two days, fermentation tempera- ture of 30 ~C, and material water ratio was 1 ： 5. It proved that the PPO inhibitory rate of fermentation liquid was 95.21% under the optimum conditions.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2012年第9期35-39,共5页
Journal of the Chinese Cereals and Oils Association
基金
国家自然科学基金项目(31071619)
