Enzymatic Browning and Its Control During Potato Pulp Powder Processing

机译：马铃薯纸浆粉加工过程中的酶促褐变及其控制

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effects of temperature, pH value, substrate concentration and enzyme inhibitors on polyphenol oxidase (PPO) activity in potato pulp were investigated to control enzymatic browning of potato pulp. The results showed that the optimum pH value of PPO activity of potato pulp was 6.6, the optimum temperature of PPO activity was 35 ℃, and the substrate (o-dihydroxybenzene) concentration 0.8%. Treatments of ascorbic acid, citric acid and Na2SO3 restrained the PPO activity significantly. Treatments of NaCI also restrained the PPO activity. The optimum treatment for controlling enzymatic browning was ascorbic acid 035%,+citric acid 1.2% +Na2SO3 0.25%.; The activity to inhibite potato pulp browning was as follows : ascorbic acid > citric acid >sodium sulfite. The product which was made had natural color and had smell and taste of potato pulp.

机译：研究了温度，pH值，底物浓度和酶抑制剂对马铃薯果肉中多酚氧化酶（PPO）活性的影响，以控制马铃薯果肉的酶促褐变。结果表明，马铃薯浆粕中PPO活性的最佳pH值为6.6，PPO活性的最佳温度为35℃，底物（邻二羟基苯）的浓度为0.8％。抗坏血酸，柠檬酸和Na2SO3处理可显着抑制PPO活性。 NaCl的治疗也抑制了PPO活性。控制酶促褐变的最佳方法是抗坏血酸035％，柠檬酸1.2％+ Na2SO3 0.25％。抑制马铃薯果肉褐变的活性如下：抗坏血酸>柠檬酸>亚硫酸钠。制成的产品具有自然的颜色，并且具有马铃薯浆的气味和味道。

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来源
《2011 International Conference on New Technology of Agricultural Engineering》|2011年|869-873|共5页
会议地点 Zibo(CN)
作者
WANC Ya; ZHAO Ping; ZHOU Shangzhen; LI Jiayin; HE Hairing; SONG Qinglian;
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作者单位

School of Life Science and Engineering. Lan Zhou University of Technology, Lanzhou, China, 730050;

School of Life Science and Engineering. Lan Zhou University of Technology, Lanzhou, China, 730050;

School of Life Science and Engineering. Lan Zhou University of Technology, Lanzhou, China, 730050;

School of Life Science and Engineering. Lan Zhou University of Technology, Lanzhou, China, 730050;

School of Life Science and Engineering. Lan Zhou University of Technology, Lanzhou, China, 730050;

School of Life Science and Engineering. Lan Zhou University of Technology, Lanzhou, China, 730050;

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原文格式 PDF
正文语种 eng
中图分类农业工程;
关键词
potato pulp; polyphenol oxidase /browning; inhibitor; control;

机译：马铃薯浆;多酚氧化酶/褐变;抑制剂;控制;

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2. Activity of Enzymes Associated with the Enzymatic Browning of Minimally Processed Potatoes [J] . Maria Carolina Dario Vitti, Fabiana Fumi Sasaki, Patricia Miguel, Brazilian Archives of Biology and Technology . 2011,第5期

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机译：与最低加工马铃薯的酶促褐变有关的酶活性
4. Enzymatic browning and its control during potato pulp powder processing [C] . Wang Ya, Zhao Ping, Zhou Shangzhen, 2011 International Conference on New Technology of Agricultural Engineering . 2011

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Enzymatic Browning and Its Control During Potato Pulp Powder Processing

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