摘要
酶促褐变是引起苹果浓缩汁色值降低、品质劣变的主要原因之一。介绍了浓缩苹果汁酶促褐变的三个必要生化条件 :酚类物质、多酚氧化酶 (PPO)和氧气 ,并综述了浓缩果汁生产中酶促褐变的控制方法 ,加热钝化酶、调节pH值、添加酶或底物的抑制剂、使用吸附树脂、添加漆酶等 ,均能有效控制浓缩果汁的酶促褐变 ,提高浓缩果汁的品质。
Enzymatic browning is one of the major factors to cause the low quality of apple juice concentrate. The three biochemical conditions of enzymatic browning of apple juice concentrate are comprehensively analyzed. Possible methods of solving enzymatic browning such as heating,regulating PH, adding inhibitors of PPO, using absorber resin are put forward respectively to control enzymatic browning and improve its quality.
基金
国家 8 63计划课题资助项目 (2 0 0 2AA2 45 0 9)
