Enzymatic Browning and Its Control During Potato Pulp Powder Processing

摘要：

effects of temperature, pH value, substrate concentration and enzyme inhibitors on polyphenol oxidase (PPO) activity in potato pulp were investigated to control enzymatic browning of potato pulp. The results showed that the optimum pH value of PPO activity of potato pulp was 6.6, the optimum temperature of PPO activity was 35 ℃, and the substrate (o-dihydroxybenzene) concentration 0.8％. Treatments of ascorbic acid, citric acid and Na2SO3 restrained the PPO activity significantly. Treatments of NaCI also restrained the PPO activity. The optimum treatment for controlling enzymatic browning was ascorbic acid 035％,+citric acid 1.2％ +Na2SO3 0.25％.; The activity to inhibite potato pulp browning was as follows : ascorbic acid > citric acid >sodium sulfite. The product which was made had natural color and had smell and taste of potato pulp.

关键词： potato pulp polyphenol oxidase /browning inhibitor control

作者: WANC Ya ZHAO Ping ZHOU Shangzhen LI Jiayin HE Hairing SONG Qinglian

作者单位: School of Life Science and Engineering. Lan Zhou University of Technology, Lanzhou, China, 730050

会议类型: 国际会议

会议名称: 2011 International Conference on Agricultural Engineering New Technology & Taishan Academic Forum(2011农业工程新技术国际学术会议暨泰山学术论坛 ICAE2011&TSAF)

会议地点: 山东淄博

会议语种:英文

页码: 869-873

在线出版日期: 2011-05-27（万方平台首次上网日期，不代表论文的发表时间）