雪莲果多酚氧化酶特性及非硫护色工艺研究  

Study on the Properties of Polyphenol Oxidase and Non-sulfur Anti-browning of Yacon

作　　者：赵亚[1] 石启龙[1] 

机构地区：[1]山东理工大学农业工程与食品科学学院,淄博255049

出　　处：《食品工业》2014年第4期87-90,共4页The Food Industry

基　　金：山东理工大学青年教师发展支持计划项目

摘　　要：研究温度、pH、底物浓度对雪莲果多酚氧化酶(PPO)特性的影响,通过单因素试验和正交试验确定雪莲果非硫护色剂配比。结果表明,使雪莲果PPO活性失活最适pH为6.4,温度为20℃,底物浓度为0.05 mol/L,90℃热处理240 s。抗坏血酸、半胱氨酸、亚硫酸钠、柠檬酸、EDTA-2Na、氯化钠对PPO的抑制作用依次减弱。雪莲果最佳非硫护色剂组成及质量分数为:抗坏血酸0.08%、半胱氨酸0.025%。Effect of temperature, pH value and substrate concentration on the properties of polyphenol oxidase （PPO） extracted from yacon were investigated. The non-sulfur anti-browning and their mass fraction were also obtained by single factor and orthogonal experiments. The results showed that the optimal temperature, pH and substrate concentration were 20 ℃, 6.4 and 0.05 moFL, respectively. The PPO activity could be inactived at temperature of 90 ℃ for 240 s. The sequences of inhibitation effect of reagents on PPO were ascobic acid〉cysteine〉sodium sulfite〉critic acid〉EDTA-2Na〉sodium chloride. The optimal non-sulfur anti-brwoning reagents and mass fraction were ascobic acid 0.08% and cysteine 0.025%.

关 键 词：雪莲果 多酚氧化酶 非硫护色 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]