| 热处理钝化橄榄整果多酚氧化酶活性的研究 |
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| 引用本文： | 黄春秋,农少林,林君,黄春日.热处理钝化橄榄整果多酚氧化酶活性的研究[J].广西农学报,2010,25(6):23-24,28. |
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| 作者姓名： | 黄春秋 农少林 林君 黄春日 |
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| 作者单位： | 广西农业职业技术学院; |
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| 基金项目： | 广西教育重点科学基金资助项目 |
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| 摘 要： | 本文研究热处理温度和时间对橄榄多酚氧化酶活性的影响。以吸光度A值表示酶的相对活性,通过对处理实验的吸光值进行测定,结果表明,热处理钝化橄榄多酚氧化酶活性、有效抑制橄榄酶促褐变的最佳温度为72℃,时间为2min。
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| 关 键 词： | 热处理 钝化 橄榄多酚氧化酶 |
Heat treatment deactivation research to Chinese olive entire fruit on polyphenoloxidase active |
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| Huang Chun-qiu el al.Heat treatment deactivation research to Chinese olive entire fruit on polyphenoloxidase active[J].Journal of Guangxi Agriculture,2010,25(6):23-24,28. |
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| Authors: | Huang Chun-qiu el al |
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| Institution: | Huang Chun-qiu el al(Guangxi Agricultural Vocation and Technology College,Nanning 530007,China) |
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| Abstract: | The heat treatment temperature and the time to the Chinese olive polyphenoloxidase active influence was conducted.Absorbency A means enzyme＇s relative activeness,through the absorbency value test,and the results show that heat deactivation to Chinese olive polyphenoloxidase activeness,the optimum temperature for 72℃,the time is 2min can suppress the enzyme turning brown effectively. |
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| Keywords: | Heat treatment deactivation Chinese olive polyphenoloxidase |
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