| 摘要: |
| 试验表明,沸水烫漂杏4 min可基本控制多酚氧化酶(PPO)引起的酶褐变。用15 g·L-1(以有效SO2计)的亚硫酸盐溶液浸泡2 h,可使杏PPO活性降至零,不产生PPO褐变。抗坏血酸使杏PPO活性降低,但成品褐变率显著提高。用10 g·L-1半胱氨酸溶液浸泡1. 5h,可控制杏PPO所致酶褐变。 |
| 关键词: 杏，酶褐变，多酚氧化酶 |
| DOI： |
| 分类号:TS255.42 |
| 基金项目: |
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| Studies on Apricot Browning Control with Different Treatments |
|
Chen Jinping Tian Chengrui,Chen Jinping Tian Chengrui,Chen Jinping Tian Chengrui
|
| Abstract: |
| The study shows that the enzymatic browning caused by PPO may be essentially controlled by blanching apricot in boilingwater for 4 min. PPO activity may be
reduced to zero and no PPO browning is produced when the apricot is soaked in sulphite
solution (15 g·L-1 the validity of SO2) for 2 h.When the apricot is treated with ascorbic
acid, the PPO activity may be reduced but the rate of product browning increases strikingly. The PPO browning may be totally controlled by soaking the apricot in 10 g·L-1 cysteine solution for 1. 5 h. |
| Key words: apricot,enzymatic browning,PPO |
