食品科学2001，Vol.1Issue(3)：19-21,3.
甘薯中多酚氧化酶活性的测定及褐变控制
Study on Assay and Browning Inhibitory Control of Polyphenol Oxidase Activities of Sweet Potato
摘要
Abstract
Browning formed easily in sweet potato production. This article made a research on the activities of Polyphenol Oxidase of sweet potato on different tissue by spectrophotometry, including its optimum pH, temperature, stability to heat, and so on. The results indicated its optimum pH range was 3.0～3.5 and 6.0～7.0,and the optimum temperature 15 ℃.At the same time, the browning inhibitory effect whera the Ascorbic Acid, Crtric Acid and Sodium Sulfite showed on Polyphenol Oxidase was also studied.
关键词
甘薯多酚氧化酶褐变分类
轻工纺织引用本文复制引用
姜绍通,罗志刚,潘丽军..甘薯中多酚氧化酶活性的测定及褐变控制[J].食品科学,2001,1(3):19-21,3.
