Effect of Compound Anti-browning Agents on Enzymatic Browning of Helianthus tuberosus L.

doi:10.7506/spkx1002-6630-201024028

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (24): 134-138.doi: 10.7506/spkx1002-6630-201024028

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Effect of Compound Anti-browning Agents on Enzymatic Browning of Helianthus tuberosus L.

WANG Wei-dong1，SUN Yue-e1，LI Chao1，WANG Chun-yan1，ZHOU Ji-bo2

1. College of Food Engineering, Xuzhou Institute of Technology, Xuzhou 221008, China；
2. Xuzhou Excellent Land Agriculture Development Co. Ltd., Xuzhou 221116, China

Received:2010-03-01 Revised:2010-08-31 Online:2010-12-25 Published:2010-12-29
Contact: WANG Wei-dong E-mail:wwd.123@163.com

Abstract

Abstract:

Polyphenol oxidase (PPO) was extract from Helianthus tuberosus L. using sodium phosphate buffer and its enzymatic properties of PPO were characterized. Results indicated PPO from Helianthus tuberosus L. has an optimal reaction temperature of 50 ℃ and optimal pH of 4.0 or 8.0. The enzymatic kinetic parameters including Km and Vmax were 39.27 mmol/L and 1.369 U/min, respectively. Response surface methodology was used to explore the best anti-browning formula, which were 0.02% EDTA (m/V), 0.02% distannous citrate (m/V) and 0.04% ascorbic acid (m/V) for 30 min during treatment process.

Key words: Helianthus tuberosus L., polyphenol oxidase, enzymatic browning, distannous citrate

CLC Number:

TS202.3

WANG Wei-dong1，SUN Yue-e1，LI Chao1，WANG Chun-yan1，ZHOU Ji-bo2. Effect of Compound Anti-browning Agents on Enzymatic Browning of Helianthus tuberosus L.[J]. FOOD SCIENCE, 2010, 31(24): 134-138 https://doi.org/10.7506/spkx1002-6630-201024028

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Effect of Compound Anti-browning Agents on Enzymatic Browning of Helianthus tuberosus L.

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