鲜切果蔬酶促褐变关键酶研究进展  

Research Progress in Key Enzymes for Enzymatic Browning of Fresh-cut Fruits and Vegetables

作　　者：谭谊谈[1] 曾凯芳[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆市特色食品工程技术研究中心,重庆400715

出　　处：《食品科学》2011年第17期376-379,共4页Food Science

基　　金：重庆市自然科学基金项目(CSTC;2011BB1014)

摘　　要：机械伤使得鲜切果蔬在生理生化方面出现各种变化,导致果蔬贮藏期间品质下降,其中酶促褐变是导致鲜切果蔬贮藏品质下降的重要原因之一。本文主要介绍了鲜切果蔬酶促褐变过程中4个关键酶,即多酚氧化酶(PPO)、苯丙氨酸解氨酶(PAL)、脂肪氧合酶(LOX)和过氧化物酶(POD)的特性、作用机理以及影响酶活性的因素,以期为进一步研究鲜切果蔬酶促褐变的机理及酶促褐变的控制方法提供理论基础。Mechanical injury brings some changes in physiological and biochemical characteristics of fresh-cut fruits and vegetables.Enzymatic browning is one of the major causes of quality deterioration of fresh-cut fruits and vegetables.In this paper,we introduce four key enzymes participating in enzymatic browning of fresh-cut fruits and vegetables,such as polyphenol oxidase,phenylalanine ammonia lyase,lipoxygenase and peroxidase,together with their mechanism,characteristics and factors affecting their activities.It can provide a theoretical basis for studying enzymatic browning mechanism and control methods of fresh-cut fruits and vegetables.

关 键 词：鲜切果蔬 酶促褐变 关键酶 贮藏 

分 类 号：S609.3[农业科学—园艺学] S667.7