食品科学 ›› 2001, Vol. 22 ›› Issue (5): 64-67.
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陶月良, 邱君正, 林华, 章苏凤, 叶茂宗, 黄品湖, 郭秀珠
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Tao-Yue-Liang, QIU Jun-Zheng, LIN Hua, ZHANG Su-Feng, YE Mao-Zong, HUANG Pin-Hu, GUO Xiu-Zhu
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摘要: 针对板栗加工过程中的褐变问题,研究了沸水浴、pH值、缓冲液、维生素C、二硫苏糖醇等不同处理对板栗果实过氧化物酶和多酚氧化酶活性的影响。
关键词: 板栗, 过氧化物酶, 多酚氧化酶, 特性
Abstract: According to the browning phenomenon of chestnut,the research on characteristics of the activities of peroxidase and polyphenol oxidase were performed by various treatments such as boiled water,pH,buffer solution,organic acid and DTT on ripening fruits.
Key words: Chestnut fruit Peroxides Polyphenol oxidase Characteristics
陶月良, 邱君正, 林华, 章苏凤, 叶茂宗, 黄品湖, 郭秀珠. 板栗果实过氧化物酶与多酚氧化酶特性的研究[J]. 食品科学, 2001, 22(5): 64-67.
Tao-Yue-Liang, QIU Jun-Zheng, LIN Hua, ZHANG Su-Feng, YE Mao-Zong, HUANG Pin-Hu, GUO Xiu-Zhu. Research on Characteristics of Peroxidase and Polyphenol Oxidase of Chestnut[J]. FOOD SCIENCE, 2001, 22(5): 64-67.
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