Enzymatic properties on browning of fresh-cut potato

6th Annual International Conference on Material Science and Engineering

Li, Ling^1 ; Wu, Minming^1 ; Zhao, Minmin^1 ; Guo, Mei^1 ; Liu, Haixue^2

College of Food Science and Biotechnology, Tianjin Agricultural University, No. 22 Jinjing Road, Tianjin

300384, China^1

Agriculture Analysis and Testing Center, Tianjin Agricultural University, No. 22 Jinjing Road, Tianjin

300384, China^2

关键词: Enzymatic properties;    Fresh-cut;    Fruits and vegetables;    Inhibitory effect;    L-cysteine;    Polyphenol oxidase;    Polyphenols;    Practical guidance;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/397/1/012116/pdf
DOI  :  10.1088/1757-899X/397/1/012116

来源: IOP

【 摘 要 】

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.