| 果蔬酶促褐变机理及其抑制方法研究进展 |
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| 引用本文： | 乔方,黄晓钰,余海虎.果蔬酶促褐变机理及其抑制方法研究进展[J].安徽农业科学,2007,35(24):7406-7408. |
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| 作者姓名： | 乔方 黄晓钰 余海虎 |
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| 作者单位： | 深圳职业技术学院生物系,广东深圳,518055;华南农业大学食品系,广东广州,510642;香港理工大学应用生物与化学系,香港 |
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| 摘 要： | 从多酚氧化酶的结构及其催化反应机制出发,综述了抑制酶促褐变的物理、化学和生物学方法及其研究进展。
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| 关 键 词： | 多酚氧化酶 酶促褐变 抑制方法 进展 |
| 文章编号： | 0517-6611（2007）24-07406-03 |
| 修稿时间： | 2007-05-15 |
Research Advance in the Enzymatic Browning and its Inhibition Method of Fruit and Vegetable |
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| Qiao Fang et al.Research Advance in the Enzymatic Browning and its Inhibition Method of Fruit and Vegetable[J].Journal of Anhui Agricultural Sciences,2007,35(24):7406-7408. |
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| Authors: | Qiao Fang |
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| Institution: | Applied Biotechnical Departrnent, Shenzhen Polytechnic, Shenzhen, Guangdong 518055 |
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| Abstract: | In this thesis the structure of polyphenol oxidase(PPO),its mechanism of catalytic reaction,and the physical,chemical and biological methods to inhibit enzymatic browning were summarized. |
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| Keywords: | PPO Enzymatic browning Inhibition method Research advance |
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