摘要
研究了温度、pH值对金针菇中多酚氧化酶(PPO)活性的影响,设计了不同的护色方案,以确定金针菇的护色条件。结果表明:金针菇中PPO活性的最适温度30℃,最适pH6.4。金针菇的最佳护色条件为:在0.3%柠檬酸和0.07%抗坏血酸的混合溶液中漂烫3 min,经该条件处理的金针菇在整个试验期间内无褐变现象产生。
In this study,the effect of temperature,pH on PPO（polyphenol oxidase） activity was investigated.Different methods of antibrowing were also investigated.The results showed that PPO activity in flammulina velutipes was highest at 30℃ and pH6.4.The best antibrowing condition were ： blanching in 0.3% citric acid and 0.07% ascorbic acid mixed solution for 3 min,no browning was found during the storage period.
出处
《食品工业》
北大核心
2011年第11期68-70,共3页
The Food Industry
关键词
金针菇
多酚氧化酶
褐变
护色
Flammulina velutipes
polyphenol oxidase
browning
antibrowing measurment
