首页 | 本学科首页   官方微博 | 高级检索  
     检索      

甘薯加工过程酶促褐变及控制研究
引用本文:姜绍通,罗志刚,郑志,潘丽军.甘薯加工过程酶促褐变及控制研究[J].农业工程学报,2001,17(2):136-139.
作者姓名:姜绍通  罗志刚  郑志  潘丽军
作者单位:合肥工业大学,
基金项目:安微省科委“九五”攻关重点项目(9911005)
摘    要:甘薯加工过程中极易产生酶促褐变。应用分光光度法,研究了甘薯中多酚氧化酶(PPO)的特性及褐变的控制方法。结果表明,甘薯皮部的PPO活性和褐变强度是心部的2倍左右,在pH值为4.5时其活性较低。在甘薯淀粉生产过程中,结合去皮工艺,分别选择添加0.01%~0.05%柠檬酸或0.005%~0.01%抗坏血酸或0.05%~0.1%亚硫酸钠,均可有效控制PPO产生的褐变,提高甘薯淀粉的质量。

关 键 词:甘薯淀粉    多酚氧化酶    褐变控制    抑制剂
文章编号:1002-6819(2001)02-0136-04
收稿时间:9/4/2000 12:00:00 AM
修稿时间:2000年9月4日

Enzymatic Browning and Its Control During Sweet Potato Processing
Jiang Shaotong,Luo Zhigang,Zheng Zhi and Pan Lijun.Enzymatic Browning and Its Control During Sweet Potato Processing[J].Transactions of the Chinese Society of Agricultural Engineering,2001,17(2):136-139.
Authors:Jiang Shaotong  Luo Zhigang  Zheng Zhi and Pan Lijun
Abstract:Enzymatic browning is formed easily in sweet potato processing. In this paper, the characteristics of Polyphenol Oxidase (PPO) from sweet potato and its control methods were studied by spectrophotometry. The results indicated that the activity and browning intensity of PPO from sweet potato peel was two times than those of internal tissue, and sweet potato had a lower PPO activity at pH 4.5. During sweet potato starch processing, the addition of 0.01%~0.05% citric acid or 0.005%~ 0.01% ascorbic acid or 0.05%~0.1% sodium sulfite, all combining with peeling sweet potato, would markedly inhibit the enzymatic browning caused by PPO, and improve the quality of starch.
Keywords:sweet potato starch  polyphenol oxidase  browning controlling  inhibitors
本文献已被 CNKI 维普 万方数据 等数据库收录!
点击此处可从《农业工程学报》浏览原始摘要信息
点击此处可从《农业工程学报》下载免费的PDF全文
设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司  京ICP备09084417号