FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (17): 207-211.

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Activity and Browning Inhibition of Polyphenol Oxidase from Purple Sweet Potato

  

  • Received:2011-09-17 Revised:2012-07-22 Online:2012-09-15 Published:2012-11-09

Abstract: Purple sweet potato is prone to browning during processing. pH, temperature, ascorbic acid and citric acid concentrations were investigated to control browning during the extraction of anthocyanins and starch from purple sweet potato. The results indicated that the optimal pH and temperature for the activity of polyphenol oxidase (PPO) of purple sweet potato were 5.5—7.5 and 30 ℃, respectively. The optimal inhibitory condition for browning was blanching at 80 ℃ for 10 min with 0.9‰ ascorbic acid and 1.2 g/L citric acid.

Key words: purple sweet potato, polyphenol oxidase, activity, browning

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