摘要
在介绍多酚氧化酶酶促褐变原理的基础上,着重阐述通过原料选择、钝化酶活性、抑制酶促反应、改变反应产物、驱氧处理、复合抑制等途径控制果蔬酶促褐变的方法。
Review the principle of enzymatic browning catalyzed by polyphenol oxidase and methods of controlling enzymatic browning such as selecting material, inactivating enzyme activity, inhibiting the reaction of enzymatic browning, changing the production of enzymatic browning reaction, excluding oxygen, complex inhibition.
出处
《食品研究与开发》
CAS
北大核心
2008年第10期135-138,共4页
Food Research and Development
关键词
果蔬
多酚氧化酶
酶促褐变
控制
fruit and vegetable
polyphenol oxidase
enzymatic browning
control
