INHIBITION OF APPLE POLYPHENOLOXIDASE (PPO) BY ASCORBIC-ACID, CITRIC-ACID AND SODIUM-CHLORIDE

被引：198

作者：

PIZZOCARO, F

TORREGGIANI, D

GILARDI, G

机构：

[1] Istituto Sperimentale per la Valorizzazione, Tecnologica dei Prodotti Agricoli, Milano, 20133

来源：

JOURNAL OF FOOD PROCESSING AND PRESERVATION | 1993年 / 17卷 / 01期

关键词：

D O I：

10.1111/j.1745-4549.1993.tb00223.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The inhibiting effect of ascorbic acid, citric acid and sodium chloride on Polyphenoloxidase (PPO) of Golden Delicious apple cubes was studied. Dipping in ascorbic acid (0. 2-10 g/L range) and in NaCl (0. 2-1 g/L range) solutions for 5 min increases the PPO activity. Citric acid solutions (0.2-10 g/L range) have little or no inhibition of PPO. A 90-100% PPO inhibition was obtained with a 5 min dip in mixtures of ascorbic acid and citric acid (10 + 2 g/L), and of ascorbic acid and sodium chloride (10 + 0. 5 g/L).

引用

页码：21 / 30

页数：10

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