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題名 | 抑制山藥塊莖去皮及熱風乾燥時褐變發生之研究=Studies on the Browning Inhibition of Yam during Peeling and Hot Air Dehydration |
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作者 | 林意清; 盧訓; Lin, Yi-ching; Lu, Shin; |
期刊 | 中華農學會報 |
出版日期 | 20010600 |
卷期 | 2:3 2001.06[民90.06] |
頁次 | 頁267-276 |
分類號 | 434.3 |
語文 | chi |
關鍵詞 | 山藥; 多酚氧化酶; 過氧化酶; 熱風乾燥; 褐變; Yam; Polyphenoloxidase; Peroxidase; Hot air dehydration; Browning; |
中文摘要 | 本研究以五種山藥為材料,探討酵素及熱風乾燥對山藥褐變的影響,並找出有效抑制褐變的方法。一般酵素性褐變主要由多酚氧化?(polyphenoloxidase)及過氧化?(peroxidase)所引起,本實驗發現山藥塊莖之多酚氧化?及過氧化?均隨著時間的增加有先上升後下降的趨勢,酵素活性較高的山藥並沒有較嚴重的褐變現象。以50℃乾燥24小時處理組的褐變程度最小。抑制褐變之試驗,結果顯示70、80及90℃殺菁處理對於褐變程度之變化仍有顯著性差異(p<0.05),以不同化學試劑浸漬處理的結果顯示,500ppm亞硫酸氫鈉溶液受漬處理者可得到最佳的色澤,對於褐變具有最好的抑制效果。 |
英文摘要 | Five yam varieties were selected as test materials to study browning degree caused by enzyme and hot air dry tretments and to elucidate the effective method to inhibit the browning. The data showed that polyphenoloxidase and peroxidase were the major effect to cause the brown color. The higher enzyme activities of both enzymes did not show a serious browning change. Drying at 50℃ for 24hr had the lowest browning reaction for all samples. Comparing with blanching treatments at 70, 80 and 90℃, there were significantly different in white index (W.I.) among treatments (p<0.05). Soaking in 500ppm NaHS□ solution, the sliced yam sample could get the better color and showed the best inhibition effect. |
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