作 者: ; (袁德保); (李芬芳); (谭琳); (李奕星); (陈娇); (郑晓燕); (郑丽丽);
机构地区: 中国热带农业科学院海口实验站
出 处: 《食品科学》 2013年第19期330-335,共6页
摘 要: 多酚氧化酶(PPO)是引起香蕉酶促褐变的关键酶。在香蕉采后及加工过程中,PPO与香蕉的品质有重要关系。本文综述香蕉PPO的分离纯化、酶学性质以及活性抑制等方面的研究进展,以期为香蕉加工科研工作提供一定的借鉴。 Polyphenol oxidase (PPO) plays a key role in the enzymatic browning of banana. The state of PPO shows a close relationship with the quality in the post-harvesting and storage of banana. The article has summarized the research progress in separation and purification, enzymatic characteristics, enzyme activity control of banana PPO, which will provide a reference for the future studies on banana.