摘要
马铃薯在加工过程中易受酪氨酸酶催化发生酶促褐变。实验研究了氯化钠对马铃薯酪氨酸酶的抑制作用。结果表明:NaCl对马铃薯酪氨酸酶有明显的抑制作用,其半抑制率(IC50)为0.2mol/L,抑制机理表现为可逆非竞争性抑制,抑制常数为4.68mmol/L。氯化钠可作为抑制马铃薯酪氨酸酶褐变的添加剂。
Potatoes easily turn brown during processing because of the oxidation of tyrosinase.This research focused on sodium chloride inhibitory effect on potato tyrosinase and the result showed that sodium chloride significantly inhibited tyrosinase.As a result,sodium chloride shows considerable inhibition effect,and 0.2 mol/L of sodium chloride leads to 50% activity lost of tyrosinase.The inhibition effect is conformed to be reversible non-competitive inhibition,and inhibition constants was determined to be 4.68 mmol/L.All the above results indicate that sodium chloride could be used as food additives which can inhibit the browning of potato.
出处
《食品科技》
CAS
北大核心
2010年第5期32-35,共4页
Food Science and Technology
