微波处理对香蕉多酚氧化酶活性的影响  

Effect of microwave passivation treatment on the activity of polyphenol oxidase in banana

作　　者：池建伟[1] 张勇[1] 魏振承[1] 

机构地区：[1]广东省农科院生物技术研究所,广东广州510610

出　　处：《广东农业科学》2006年第11期86-88,共3页Guangdong Agricultural Sciences

基　　金：广东省工业攻关计划(2005B10201048);广东省科技攻关项目(2003A2030501)

摘　　要：微波辐射可有效抑制或钝化香蕉多酚氧化酶的活性。同功率微波条件下等质量不同厚度香蕉片多酚氧化酶的钝化速度、效果相同;在微波400 W的处理下,等质量不同厚度香蕉片该酶完全钝化的时间为45 s。The polyphenol oxidase（PPO） in banana can be inhibited and deactivated effectively by microwave treatment . The deactivating rates and effects of PPO for the ,same weight with different thickness are the same when they are treated with the same power of microwave. When such banana masses were treated by 400W of microwave, their complete deactivating time were 45 ,seconds.

关 键 词：香蕉 多酚氧化酶 微波 钝化 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]