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《Journal of Anhui Agricultural Sciences》 2008-21
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Enzymatic Browning and Its Control During Sweet Stem Tuber Processing of The Artichoke

LI Jing-qi (College of Life Science, Shaanxi Institute of Education,Xi’an,Shaanxi 710061)  
[Objective] Enzymatic Browning is formed easily in sweet artichoke processing.The activities of polyphenol oxdase (PPO) were studied in this paper including conditions of optimum pH,optimum temperature,stability to heat,and the effect of different inhibitors.[Method] With the artichoke sweet stem tuber as tested materials,the characteristics of PPO were studied by spectrophotometry.[Result] The activity and browning intensity of PPO from the artichoke peel were 2.04 times and 1.88 times respectively than those of internal tissue.The optimum pH and temperature of artichoke PPO were 7.4 and 35 ℃ respectively.The enzymeativation was suppressed under 85~90 ℃ heating treatment 1~5 min.CA and NaHSO3 were strong inhibitors,the effective concentrations of inhibitor was 0.4‰.
【Fund】: 陕西教育学院重点科研基金项目(07KJ05Z)
【CateGory Index】: TS255
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