Enzymatic Browning Characteristics and Control of Button Mushroom (Agaricus bisporus)

doi:10.7506/spkx1002-6630-201120066

Abstract

Abstract: In order to effectively inhibit enzymatic browning in Agaricus bisporus, effects of pH values, temperature, substrate concentration and inhibitors on polyphenol oxidase (PPO) activity from Agaricus bisporus were studied. The results showed that the optimum pH value and temperature for PPO activity from Agaricus bisporus were 6.8 and 15－20℃ using pyrocatechol as substrate. The Michaelis constant of PPO was Km = 0.1072 mol/L. Computational imaging analysis showed that mixture of 0.30 mmol/L sodium sulfite, 0.06% ascorbic acid and 0.05% acetic acid had effective inhibition on enzymatic browning in Agaricus bisporus.

Key words: Agaricus bisporus, polyphenol oxidase, enzymatic browning, computational imaging analysis

CLC Number:

S646.11

WANGXiang-you，WANGJian，ZHUJi-ying，ZHAOYa. Enzymatic Browning Characteristics and Control of Button Mushroom (Agaricus bisporus)[J]. FOOD SCIENCE, 2011, 32(20): 318-322.

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Enzymatic Browning Characteristics and Control of Button Mushroom (Agaricus bisporus)

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