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17.10.2020, 13:26 #1
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Enzymatic properties on browning of fresh-cut potato
: Enzymatic properties on browning of fresh-cut potato 
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The browning of fruits and vegetables during processing is mainly induced by relevant enzymes and phenolic substances. Potato is a typical material easy to brown, however there is no system research about the content of polyphenols and enzymatic properties in potato. In this study, it was shown that the optimal pH and temperature of polyphenol oxidase (PPO) was 6.5 and 40°C. The 0.02% sodium hydrogen sulfite (NaHSO3), L-cysteine (L-cys) and ascorbic acid had good inhibitory effect on PPO activity. The results will provide the theoretical basis and practical guidance for the browning inhibition of fresh-cut potato.
Konu Sorumlu Yönetici tarafından (20.10.2020 Saat 14:28 ) değiştirilmiştir.
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