Enzymatic browning and its control during potato pulp powder processing

doi:10.1109/ICAE.2011.5943927

	Enzymatic browning and its control during potato pulp powder processing
	Wang, Ya; Zhao, Ping; Zhou, Shangzhen; Li, Jiayin; He, Haining; Song, Qinglian
	2011
关键词	Chemical reactions Citric acid Control engineering pH Sodium compounds Sodium sulfite Temperature browning Effects of temperature Enzymatic browning inhibitor Optimum temperature Polyphenol oxidase Potato pulp Substrate concentrations
DOI	10.1109/ICAE.2011.5943927
页码	869-873
英文摘要	effects of temperature, pH value, substrate concentration and enzyme inhibitors on polyphenol oxidase (PPO) activity in potato pulp were investigated to control enzymatic browning of potato pulp. The results showed that the optimum pH value of PPO activity of potato pulp was 6.6, the optimum temperature of PPO activity was 35°C, and the substrate (o-dihydroxybenzene) concentration 0.8%. Treatments of ascorbic acid, citric acid and Na 2SO3 restrained the PPO activity significantly. Treatments of NaCI also restrained the PPO activity. The optimum treatment for controlling enzymatic browning was ascorbic acid 0.35‰+citric acid 1.2% +Na 2SO3 0.25‰; The activity to inhibite potato pulp browning was as follows: ascorbic acid > citric acid > sodium sulfite. The product which was made had natural color and had smell and taste of potato pulp. © 2011 IEEE.
会议录	ICAE 2011 Proceedings: 2011 International Conference on New Technology of Agricultural Engineering
会议录出版者	IEEE Computer Society
语种	英语
内容类型	会议论文
源URL	[http://ir.lut.edu.cn/handle/2XXMBERH/115948]
专题	生命科学与工程学院
作者单位	School of Life Science and Engineering, Lan Zhou University of Technology, Lanzhou, 730050, China
推荐引用方式 GB/T 7714	Wang, Ya,Zhao, Ping,Zhou, Shangzhen,et al. Enzymatic browning and its control during potato pulp powder processing[C]. 见:.