Enzymological Characterization of Polyphenol Oxidase from Radix Puerariae and Color Preservation of  Fresh-cut Radix Puerariae

doi:10.7506/spkx1002-6300-200920097

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (20 ): 430-432.doi: 10.7506/spkx1002-6300-200920097

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Enzymological Characterization of Polyphenol Oxidase from Radix Puerariae and Color Preservation of Fresh-cut Radix Puerariae

DAI Qing1，HOU Wen-fu1，WANG Hong-xun1,*，XING Xiao-miao2

1. College of Food Science and Technology,Wuhan Polytechnic University,Wuhan 430023, China；
2.Wuhan Central Inspection Station of Grain and Oil Food,Wuhan 430021, China

Received:2009-07-11 Online:2009-10-15 Published:2010-12-29
Contact: WANG Hong-xun

Abstract

Abstract:

Crude polyphenol oxidase (PPO) extracted from Radix Puerariae was characterized for enzymological properties Based on this, the optimum color preservation technology for fresh-cut Radix Puerariae was investigated. Radix Puerariae PPO exhibited the highest activity using catechol as the substrate at pH 7.0 and 40 ℃. Heating treatment at 100 ℃ for 40 s could inactivate the enzyme. Ascorbic acid, ascorbic sodium and sodium sulfite were strong inhibitors for it, but only sodium sulfite could effectively inhibit the browning of fresh-cut Radix Puerariae. Based on the consideration of safety and browning control effect, spraying 0.2% sodium sulfite solution was chosen as the optimum color preservation method for Radix Puerariae.

Key words: Radix Puerariae, polyphenol oxidase, color preservation

CLC Number:

Q946.5

DAI Qing1，HOU Wen-fu1，WANG Hong-xun1,*，XING Xiao-miao2. Enzymological Characterization of Polyphenol Oxidase from Radix Puerariae and Color Preservation of Fresh-cut Radix Puerariae[J]. FOOD SCIENCE, 2009, 30(20 ): 430-432.

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Enzymological Characterization of Polyphenol Oxidase from Radix Puerariae and Color Preservation of Fresh-cut Radix Puerariae

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