食品工业科技2012，Vol.33Issue(3)：77-80,4.
护色处理对冻藏香蕉片多酚氧化酶活性的影响
Effect of color retention treatments on the polyphenol oxidase activity in freezing-stored banana slices
摘要
Abstract
Four experiments included different single color-protecting solutions,different concentration of L-cysteine,different heat treatment time and multi-factor color retention treatments were designed to study the polyphenol oxidase（PPO） activity in freezing-stored banana slices.The results showed that five color-protecting solutions could inhibit the activity of PPO effectively in freezing-stored banana slices,and L-cysteine was best of them;the activity of PPO decreased with the concentration of L-cysteine increased,the order was：CK0.05% Cys0.1% Cys0.2% Cys.Heat treatment could inhibit PPO activity effectively in freezing-stored banana slices,the activity of PPO decreased with the heat treatment time increased,but the heat treatment had greatly reduced the quality of the freezing-stored banana slices.The color-protecting solution compounded with 0.1% L-cysteine,0.05% erythorbic acid,0.1% sucrose and 0.1% calcium chloride could inhibit PPO activity effectively and play an important role in improving quality and increasing brittleness of banana slices.关键词
冻藏/香蕉片/酶促褐变/护色/多酚氧化酶Key words
freezing-stored/banana slices/enzymatic browning/color-protecting/polyphenol oxidase分类
轻工纺织引用本文复制引用
庄远红,刘静娜,林娇芬,庄小河,吴艳辉,黄捷..护色处理对冻藏香蕉片多酚氧化酶活性的影响[J].食品工业科技,2012,33(3):77-80,4.基金项目
福建省教学质量与教学改革工程项目 （）
漳州师范学院院级教改资助项目 （）
