γ-谷氨酰转肽酶与蒜泥绿变的关系  

Relation Study Between γ-Glutamyl Transpeptidases and the Greening of Garlic Puree

作　　者：江英[1] 胡小松[2] 廖小军[2] 辛力[3] 

机构地区：[1]新疆石河子大学食品工程学院,83200 [2]中国农业大学食品学院,北京100094 [3]山东省果树研究所,泰安271000

出　　处：《食品科学》2002年第5期38-40,共3页Food Science

摘　　要：本文研究了γ-谷氨酰转肽酶与蒜泥绿变的关系,测定了不同休眠期、不同温度贮藏不同时间的大蒜中γ-谷氨酰转肽酶的活性,并将从发芽的大蒜中所制备的γ-谷氨酰转肽酶添加到不能绿变的蒜泥中,确定了γ-谷氨酰转肽酶对蒜泥绿变的作用。The relation bettween γ-glutamyl transpeptidases and the greening of garlic puree was studied in the article.The presence and absence of γ-glutamyl transpeptidases in sprouted and dormant garlic bulbs were determined,together with the activity study of γ-glutamyl transpeptidases in storing garlic at different temperatures.A preparation of γ-glutamyl transpeptidases from garlic in germinating caused the formation of a green pigment in garlic puree.γ-glutamyl transeptidases was necessary for pigment formation.

关 键 词：蒜泥 Γ-谷氨酰转肽酶 绿变 大蒜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程] TS255.1[轻工技术与工程—食品科学与工程]