FOOD SCIENCE ›› 2001, Vol. 22 ›› Issue (3): 19-22.
Previous Articles Next Articles
JIANG Shao-Tong, LUO Zhi-Gang, PAN Li-Jun
Online:
Published:
Abstract: Browning formed easily in sweet potato production. This article made a research on the activities of Polyphenol Oxidase of sweet potato on different tissue by spectrophotometry , including its optimum pH, temperature, stability to heat, and so on. The results indicated its optimum pH range was 3.0～3.5 and 6.0～7.0,and the optimum temperature 15℃.At the same time, the browning inhibitory effect whera the Ascorbic Acid, Crtric Acid and Sodium Sulfite showed on Polyphenol Oxidase was also studied.
Key words: Sweet potato Polyphenol Oxidase Browning
JIANG Shao-Tong, LUO Zhi-Gang, PAN Li-Jun. Study on Assay and Browning Inhibitory Control of Polyphenol Oxidase Activities of Sweet Potato[J]. FOOD SCIENCE, 2001, 22(3): 19-22.
0 / / Recommend
Add to citation manager EndNote|Ris|BibTeX
URL: https://www.spkx.net.cn/EN/
https://www.spkx.net.cn/EN/Y2001/V22/I3/19
