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Position: Home > Articles > Research on Characteristics of Peroxidase and Polyphenol Oxidase of Chestnut FOOD SCIENCE 2001,22 (5) 64-67

板栗果实过氧化物酶与多酚氧化酶特性的研究

作  者:
陶月良;邱君正;林华;章苏凤;叶茂宗;黄品湖;郭秀珠
单  位:
浙江省亚热带作物研究所;温州师范学院生物与环境科学系
关键词:
板栗;过氧化物酶;多酚氧化酶;特性
摘  要:
针对板栗加工过程中的褐变问题,研究了沸水浴、pH值、缓冲液、维生素C、二硫苏糖醇等不同处理对板栗果实过氧化物酶和多酚氧化酶活性的影响。
译  名:
Research on Characteristics of Peroxidase and Polyphenol Oxidase of Chestnut
作  者:
Tao Yueliang et al.
关键词:
Chestnut fruit Peroxides Polyphenol oxidase Characteristics
摘  要:
According to the browning phenomenon of chestnut,the research on characteristics of the activities of peroxidase and polyphenol oxidase were performed by various treatments such as boiled water,pH,buffer solution,organic acid and DTT on ripening fruits.

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