| 鲜切慈姑贮藏中的褐变及相关酶活性关系 |
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| 引用本文： | 杜传来,郁志芳,王佳红,周娴.鲜切慈姑贮藏中的褐变及相关酶活性关系[J].安徽科技学院学报,2005,19(4):20-23. |
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| 作者姓名： | 杜传来 郁志芳 王佳红 周娴 |
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| 作者单位： | 南京农业大学,食品学院,江苏,南京,210095;安徽科技学院,工学院,安徽,凤阳,233100;南京农业大学,食品学院,江苏,南京,210095 |
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| 摘 要： | 测定了鲜切慈姑贮藏中的色差及多酚氧化酶(PPO)、过氧化物酶(POD)和苯丙氨酸解氨酶(PAL)的活性变化.结果显示,鲜切慈姑贮藏中褐变度不断增加,PPO活性在前9 d逐渐增加而后下降,POD活性在前3 d及第6至12 d均增加,POD在整个贮藏过程中活性很高且变化很大,而PAL的活性也呈现一定的变化规律.说明PPO、POD和PAL三者共同作用影响慈姑的酶促褐变.
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| 关 键 词： | 鲜切 慈姑 褐变 多酚氧化酶(PPO) 过氧化物酶(POD) 苯丙氨酸解氨酶(PAL) |
| 文章编号： | 1672-3589(2005)04-0020-04 |
| 修稿时间： | 2005年3月18日 |
The Browning and Changes of the Enzymes Activity Related to Enzymatic Browning in Fresh-cut Sagittaria Trifolia During Storage |
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| DU Chuan-lai,YU Zhi-fang,WANG Jia-hong,ZHOU Xian.The Browning and Changes of the Enzymes Activity Related to Enzymatic Browning in Fresh-cut Sagittaria Trifolia During Storage[J].Journal of Anhui Science and Technology University,2005,19(4):20-23. |
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| Authors: | DU Chuan-lai YU Zhi-fang WANG Jia-hong ZHOU Xian |
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| Abstract: | The color equation and changes of the enzymes activity related to enzymatic browning including the PPO, POD and PAL in fresh-cut Sagittaria Trifolia during storage were studied. The results showed that the browning degree increased continuously during storage, PPO activity increased in the first nine days and then decreased,while POD activity increased in the first three days and the sixth day to the ninth day , POD activity is very high and the change is significant, while PAL activity changes at a rule. It indicates that PPO, POD and PAL affect enzymatic browning of Sagittaria Trifolia collectively. |
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| Keywords: | Fresh-cut Sagittaria Trifolias Browning PPO POD PAL |
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