安徽农业科学2011，Vol.39Issue(22)：13509-13512,4.
3个蕉类品种果实多酚氧化酶的特性研究
Research on the Characteristics of Polyphenol Oxidase in the Fruit of Three Banana Varieties
摘要
Abstract
[Objective] The theoretical basis of the control of fruit-browning caused by polyphenol oxidase(PPO) of three banana varieties was provided. [ Method] The optimum pH value for PPO, the stability, the optimum temperature and thermal stability of the pH value in the fruit of three banana varieties, and its affecting compound material were compared and analyzed. [Result] The optimum pH and optimum temperature for PPO in the fruit of Williams banana, Plantain and Fenjiao banana was 8.5, 6.5 and 6.5, and 60,30,30 ℃ , respectively. The range of pH value stability was in 6.0 - 11.0. The heat resistance performance of PPO was Williams banana > Fenjiao banana > Plantain banana. The best inhibitor to PPO activity of Williams banana was hydrochloric acid-L-cysteine; then, hydrochloride and finally, NaHSO,; to PPO activity of Plantains and Fenjiao banana was ascorbic acid > NaHSO3 > hydrochloric acid-L-cysteine. [ Conclusion ] Among 3 banana varieties, PPO of Williams banana had the strongest heat resistance and the chemical inhibitor to three banana varieties was basically same.关键词
蕉类品种/多酚氧化酶/特性Key words
Banana varieties/ Polyphenol oxidase/ Feature分类
农业科技引用本文复制引用
李健,杨昌鹏,陈智理,郭静婕..3个蕉类品种果实多酚氧化酶的特性研究[J].安徽农业科学,2011,39(22):13509-13512,4.基金项目
广西教育厅科研项目(200911MS344). （200911MS344）
