CONTROL OF ENZYMATIC BROWNING IN APPLE SLICES BY USING ASCORBIC-ACID UNDER DIFFERENT CONDITIONS

被引：30

作者：

ELSHIMI, NM

机构：

[1] Food Science and Technology Department, Faculty of Agriculture, University of Alexandria

来源：

PLANT FOODS FOR HUMAN NUTRITION | 1993年 / 43卷 / 01期

关键词：

POLYPHENOL OXIDASE (PPO); ASCORBIC ACID (AA);

D O I：

10.1007/BF01088098

中图分类号：

Q94 [植物学];

学科分类号：

071001 ;

摘要：

Control of phenol oxidase activity in apple slices by the use of ascorbic acid at different pH values, temperature and time of incubation was investigated. The enzyme was almost inactivated at 1% and 1.5% ascorbic acid. Ascorbic acid solution (1%) caused a remarkable inhibition with the increasing acidity up to pH = 1. Heating treatments for apple slices dipped in 1% ascorbic acid caused a reduction of enzymatic browning, optimum temperature for inactivation of the enzyme was between 60-70-degrees-C for 15 minutes. Increasing the time of dipping apple slices in 1% ascorbic acid solutions and at different pH values reduce phenolase activity.

引用

页码：71 / 76

页数：6

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