INHIBITION of APPLE POLYPHENOLOXIDASE (PPO) BY ASCORBIC ACID, CITRIC ACID and SODIUM CHLORIDE
作者： FRANCESCO PIZZOCARO , DANILA TORREGGIANI , GIANLUCA GILARDI
DOI: 10.1111/J.1745-4549.1993.TB00223.X
关键词: Nuclear chemistry 、 Ascorbic acid 、 Catechol oxidase 、 Browning 、 Inorganic chemistry 、 Citric acid 、 Enzyme 、 Chemistry 、 Sodium
摘要: The inhibiting effect of ascorbic acid, citric acid and sodium chloride on Polyphenoloxidase (PPO) Golden Delicious apple cubes was studied. Dipping in (0.2-10 g/L range) NaCl (0.2-1 solutions for 5 min increases the PPO activiry. Citric have little or no inhibition PPO. A 90-100% obtained with a dip mixtures (10 + 2 g/L), (I0 0.5 g/L).
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