紫薯中多酚氧化酶活性的研究及褐变控制

摘要/Abstract

摘要： 研究紫薯组织中多酚氧化酶(PPO)的活性，最适pH值、最适温度等特性，并在此基础上，研究加热温度、加热时间、抗坏血酸和柠檬酸添加量对PPO褐变的抑制效果。结果表明：紫薯PPO最适pH值范围为5.5～7.5，最适温度为30℃。在较好的分离淀粉的前提下，最佳抑制褐变条件是：加热温度80℃、加热时间10min、抗坏血酸添加量0.9‰、柠檬酸添加量1.2g/L。

关键词: 紫薯, 多酚氧化酶, 活性, 褐变

Abstract: Purple sweet potato is prone to browning during processing. pH, temperature, ascorbic acid and citric acid concentrations were investigated to control browning during the extraction of anthocyanins and starch from purple sweet potato. The results indicated that the optimal pH and temperature for the activity of polyphenol oxidase (PPO) of purple sweet potato were 5.5—7.5 and 30 ℃, respectively. The optimal inhibitory condition for browning was blanching at 80 ℃ for 10 min with 0.9‰ ascorbic acid and 1.2 g/L citric acid.

Key words: purple sweet potato, polyphenol oxidase, activity, browning

中图分类号:

TS201.2

刘军伟，胡志和*，苏莹. 紫薯中多酚氧化酶活性的研究及褐变控制[J]. 食品科学, 2012, 33(17): 207-211.

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