食品科学 ›› 2010, Vol. 31 ›› Issue (24): 134-138.doi: 10.7506/spkx1002-6630-201024028

• 工艺技术 • 上一篇    下一篇

复合抑制剂对菊芋酶促褐变的影响

王卫东1,孙月娥1,李 超1,王春燕1,周继波   

  1. 1.徐州工程学院食品工程学院
    2.徐州金地杰农业发展有限公司
  • 收稿日期:2010-03-01 修回日期:2010-08-31 出版日期:2010-12-25 发布日期:2010-12-29
  • 通讯作者: 王卫东 E-mail:wwd.123@163.com
  • 基金资助:

    徐州工程学院培育项目(XKY2009216);苏北科技发展计划项目(SBN200910087)

Effect of Compound Anti-browning Agents on Enzymatic Browning of Helianthus tuberosus L.

WANG Wei-dong1,SUN Yue-e1,LI Chao1,WANG Chun-yan1,ZHOU Ji-bo2   

  1. 1. College of Food Engineering, Xuzhou Institute of Technology, Xuzhou 221008, China;
    2. Xuzhou Excellent Land Agriculture Development Co. Ltd., Xuzhou 221116, China
  • Received:2010-03-01 Revised:2010-08-31 Online:2010-12-25 Published:2010-12-29
  • Contact: WANG Wei-dong E-mail:wwd.123@163.com

摘要:

采用磷酸盐缓冲液提取菊芋中的多酚氧化酶(PPO),并对其酶学特性进行研究。结果表明,菊芋多酚氧化酶最适温度50℃、最适pH 值为4.0 和8.0。动力学实验表明菊芋PPO 的米氏常数Km 39.27mmol/L、最大反应速率Vmax 为1.369U/min。通过响应面试验设计对菊芋酶促褐变的抑制剂配方进行优化,结果表明:用质量度0.02g/100mL 乙二胺四乙酸二钠(EDTA)、0.02g/100mL 柠檬酸亚锡二钠和0.04g/100mL 的抗坏血酸复合溶液浸泡30min,能有效防止菊芋在加工期间的酶促褐变。

关键词: 菊芋, 多酚氧化酶, 酶促褐变, 柠檬酸亚锡二钠

Abstract:

Polyphenol oxidase (PPO) was extract from Helianthus tuberosus L. using sodium phosphate buffer and its enzymatic properties of PPO were characterized. Results indicated PPO from Helianthus tuberosus L. has an optimal reaction temperature of 50 ℃ and optimal pH of 4.0 or 8.0. The enzymatic kinetic parameters including Km and Vmax were 39.27 mmol/L and 1.369 U/min, respectively. Response surface methodology was used to explore the best anti-browning formula, which were 0.02% EDTA (m/V), 0.02% distannous citrate (m/V) and 0.04% ascorbic acid (m/V) for 30 min during treatment process.

Key words: Helianthus tuberosus L., polyphenol oxidase, enzymatic browning, distannous citrate

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