马铃薯加工过程中褐变机理及其抑制效果研究

目的]研究马铃薯加工过程中褐变机理及其抑制效果，为马铃薯加工提供一定的依据。方法]以威芋3号、E-62、黔芋1号为试验材料，研究油炸马铃薯争加工过程中褐变产生的主要机制。结果]温度条件对酶活性影响显著，低温及高温条件下能有效抑制酶活性；马铃薯中PPO的最适pH值为6．4～6．8；不同抑制物二巯基丙醇、亚硫酸钠、半胱氨酸、抗坏血酸对PPO活性具有强烈的抑制作用。金属离子Li^＋、K^＋、Ba^2＋和Mg^2＋对酶活力没有影响，Al^3＋、Fe^3＋、Cd^2＋、Mg^2＋、Co^2＋、Pb^2＋、Mn^2＋和Zn^2＋对酶活力有激活作用，而Cu^2＋表现为抑制作用。结论]在马铃薯生产加工中，抑制酶促褐变是其中心环节，而抑制酶促褐变的关键就在于抑制PPO的活性。

Study on the Mechanism of Browning in Potato Processing and Its Inhibitory Effect

Objective] The basis of potato processing was provided through the study on the mechanism of browning in potato processing and its inhibitory effect.Method] The potato variety-Viagra Line No.3,E-62,and Qian Taro No.1 being taken as experimental material,the mechanism of browning in the process of deep-fried potato was studied.Results] The result indicated that the temperature condition could significantly affect the enzyme activity and the low or high temperature could effectively inhibit enzyme activity...