果蔬多酚氧化酶酶促褐变的控制  

CONTROL OF ENZYMATIC BROWNING CATALYZED BY POLYPHENOL OXIDASE OF FRUIT AND VEGETABLE

作　　者：杨昌鹏[1] 黄华梅[1] 

机构地区：[1]广西农业职业技术学院,广西南宁530007

出　　处：《食品研究与开发》2008年第10期135-138,共4页Food Research and Development

摘　　要：在介绍多酚氧化酶酶促褐变原理的基础上,着重阐述通过原料选择、钝化酶活性、抑制酶促反应、改变反应产物、驱氧处理、复合抑制等途径控制果蔬酶促褐变的方法。Review the principle of enzymatic browning catalyzed by polyphenol oxidase and methods of controlling enzymatic browning such as selecting material, inactivating enzyme activity, inhibiting the reaction of enzymatic browning, changing the production of enzymatic browning reaction, excluding oxygen, complex inhibition.

关 键 词：果蔬 多酚氧化酶 酶促褐变 控制 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]