Study on Characteristics of Ginger Polyphenol Oxidase

Abstract

Abstract: Browning formation was easily occurred in ginger production. The activities of polyphenol oxidase of ginger werestudied in this paper by spectrophotometry including conditions of optimum pH, optimum temperature,stability to heat,and theeffect of hydrogen sodium of sulphurous acid.The results indicated its optimum pH range was 7.4～8.0,and the optimumtemperature 40～60℃. The enzyme activation was suppressed under pH4.8,by 80～90℃ heating treatment 1～5min and 0.1%hydrogen sodium of sulphurous acid.

Key words: ginger, polyphenol oxidase, anzymatic activity, browning

MO Kai-Ju, LIU Na. Study on Characteristics of Ginger Polyphenol Oxidase[J]. FOOD SCIENCE, 2004, 25(8): 47-49.

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Study on Characteristics of Ginger Polyphenol Oxidase

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