食品工业科技2012，Vol.33Issue(13)：424-428,432,6.
虾体多酚氧化酶特性及其抑制技术研究进展
Research progress in characterization and inhibition of shrimp polyphenol oxidase
蔡燕萍 1张建友1
作者信息
- 1. 浙江工业大学生物与环境工程学院,浙江杭州310014
- 折叠
摘要
Abstract
Polyphenol oxidase,a copper-containing enzyme widely existed in shrimp,is one of the principal causes of melanosis occurring in shrimp. It is also the technical problem to be solved at present. It＇s important to study the enzymology characteristics and inhibition of shrimp polyphenol oxidase,which improve the edibleness as well as the economic commercial value. The distribution ,characterization ,extraction, purification and measurement were described. The possible inhibiting effect of some chemical substances or other physical methods on shrimp DolvDhenol oxidase was also introduced.关键词
多酚氧化酶/活性/虾体黑变/抑制机理Key words
polyphenol oxidase/activity/melanosis/inhibition mechanism分类
轻工纺织引用本文复制引用
蔡燕萍,张建友..虾体多酚氧化酶特性及其抑制技术研究进展[J].食品工业科技,2012,33(13):424-428,432,6.
