Study on Properties of Persimmon Polyphenol Oxidase and Browning Control

Abstract

Abstract: This paper mainly studied the activity of polyphenol oxidase extracted from persimmon and the inhibition of browning degree.It can be the scientific foundation of inhibiting the browning chain promoted by the enzyme.The results showed that the optimum conditions were:temperature 20℃,pH 6.6,the substance consistence 12 mmol/L.The inhibitors are 0.1% sodium sulfite and 0.3% phytic aci,which can control the activity of polyphenol oxidase and the persimmon browning.Hold the persimmon in water of 100℃for 30 s or put it into boiled water for 120 s,to make the polyphenol oxidase lose activity so as to control the browning effectively.

Key words: persimmon, polyphenol oxidase, browning

ZHAN Xi-Juan, CHEN Yi-Lun, LIU Bin, ZHANG Lei. Study on Properties of Persimmon Polyphenol Oxidase and Browning Control[J]. FOOD SCIENCE, 2007, 28(4): 341-344.

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Study on Properties of Persimmon Polyphenol Oxidase and Browning Control

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