食品科学2011，Vol.32Issue(20)：318-322,5.
双孢蘑菇酶促褐变特性及褐变的控制
Enzymatic Browning Characteristics and Control of Button Mushroom（Agaricus bisporus）
摘要
Abstract
In order to effectively inhibit enzymatic browning in Agaricus bisporus,effects of pH values,temperature,substrate concentration and inhibitors on polyphenol oxidase（PPO） activity from Agaricus bisporus were studied.The results showed that the optimum pH value and temperature for PPO activity from Agaricus bisporus were 6.8 and 15-20℃ using pyrocatechol as substrate.The Michaelis constant of PPO was Km = 0.1072 mol/L.Computational imaging analysis showed that mixture of 0.30 mmol/L sodium sulfite,0.06% ascorbic acid and 0.05% acetic acid had effective inhibition on enzymatic browning in Agaricus bisporus.关键词
双孢蘑菇/多酚氧化酶/褐变控制/计算机图像处理Key words
Agaricus bisporus/polyphenol oxidase/enzymatic browning/computational imaging analysis分类
农业科技引用本文复制引用
王相友,王健,朱继英,赵亚..双孢蘑菇酶促褐变特性及褐变的控制[J].食品科学,2011,32(20):318-322,5.基金项目
国家自然科学基金项目面上项目 （）
国家农业科技成果转化资金项目 （）
