双孢蘑菇酶促褐变特性及褐变的控制  

Enzymatic Browning Characteristics and Control of Button Mushroom(Agaricus bisporus)

作　　者：王相友[1] 王健[1] 朱继英[1] 赵亚[1] 

机构地区：[1]山东理工大学农业工程与食品科学学院,山东淄博255049

出　　处：《食品科学》2011年第20期318-322,共5页Food Science

基　　金：国家自然科学基金项目面上项目(30871757);国家农业科技成果转化资金项目(2010GB2C600253)

摘　　要：为有效控制双孢蘑菇褐变,研究pH值、温度、底物浓度以及抑制剂对双孢蘑菇的多酚氧化酶(polyphenoloxidase,PPO)活性的影响。结果表明:以邻苯二酚为底物,双孢蘑菇PPO最适反应pH6.8,最适反应温度20℃,最适反应底物浓度为0.06mol/L,米氏常数Km为0.1072mol/L。采用计算机图像处理技术对双孢蘑菇褐变程度进行定量检测,得出对双孢蘑菇贮藏保鲜效果较好的褐变抑制剂及其最佳配比为0.30mmol/L半胱氨酸、0.06%抗坏血酸、0.05%乙酸。In order to effectively inhibit enzymatic browning in Agaricus bisporus,effects of pH values,temperature,substrate concentration and inhibitors on polyphenol oxidase（PPO） activity from Agaricus bisporus were studied.The results showed that the optimum pH value and temperature for PPO activity from Agaricus bisporus were 6.8 and 15-20℃ using pyrocatechol as substrate.The Michaelis constant of PPO was Km = 0.1072 mol/L.Computational imaging analysis showed that mixture of 0.30 mmol/L sodium sulfite,0.06% ascorbic acid and 0.05% acetic acid had effective inhibition on enzymatic browning in Agaricus bisporus.

关 键 词：双孢蘑菇 多酚氧化酶 褐变控制 计算机图像处理 

分 类 号：S646.11[农业科学—蔬菜学]