Study on Characteristics of PPO and Anti-browning Inhibitors in Pomegranate

Abstract

Abstract: Spectrophotometer method was applied in this experiment to study the characteristics of polyphenol oxidase(PPO) in pomegranates.This article also analyzed the effects of citric acid,ascorbic acid,sodium sulfite andβ-cyclodextrin on PPO. The results showed that the optimum temperature is 40℃and the proper pH 7.0.In these circumstances,citric arid can significantly inhibit the activities of PPO,while ascorbic acid is also effective,but sodium sulfite andβ-cyclodextrin are less effective.Tannin has the biggest affinity with PPO among three substrates tested.

Key words: , pomegranate； polyphenol oxidase； characteristics； anti-browning；

ZHANG Li-Hua, SUN Xiao-Fei, ZHANG Yan-Xia, ZHANG Yuan-Hu. Study on Characteristics of PPO and Anti-browning Inhibitors in Pomegranate[J]. FOOD SCIENCE, 2007, 28(5): 216-219.

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Study on Characteristics of PPO and Anti-browning Inhibitors in Pomegranate

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