查詢結果分析
相關文獻
- 冷凍甘藷顆粒褐變之研究
- 冷凍牛蒡褐變之研究
- 臺灣北蕉在熟成過程中之物化與生化特性
- 紅龍果果實貯藏期間褐變相關酵素活性之變化
- 圓筒絲瓜果實多酚氧化酵素、過氧化酵素活性及總酚類化合物含量之研究
- 醣類種類及烹調方式對中式香腸蛋白質消化率的影響
- 臺灣本土香蕉果泥及果餡製程開發與研究
- Effect of Exogenous Indole Butyric Acid on Root Formation and Peroxidase and Indole-3-acetic Acid Oxidase Activities and Phenolic Contents in Date Palm Offshoots
- 荔枝果皮褐化與多酚氧化酵素及過氧化酵素之關係
- 基隆山藥塊莖採收後之生化學研究
頁籤選單縮合
題 名 | 冷凍甘藷顆粒褐變之研究 |
---|---|
作 者 | 吳明昌; 陳廷嘉; | 書刊名 | 國立屏東技術學院學報 |
卷 期 | 4 1995.06[民84.06] |
頁 次 | 頁171-180 |
分類號 | 434.31 |
關鍵詞 | 冷凍甘藷; 多酚氧化酵素; 過氧化酵素; 褐變反應; 酚類化合物; 醣類; Frozen sweet potato; Polyphenol oxidase; Peroxidase; Browning reaction; Phenolic compound; Sugar; |
語 文 | 中文(Chinese) |
中文摘要 | 甘藷之多酚氧化酵素與過氧化酵素於皮層之活性最強,一立方公分甘藷顆粒中所 含多酚氧化酵素與過氧化酵素於 98 ± 2 ℃處理 1.5 分鐘,可將其不活性化且甘藷顆粒之 外觀不變形。 甘藷中之酚類化合物主要為 Chlorogenic acid 及 Caffeic acid。防止冷凍 甘藷顆粒色澤變化除了添加一些有效之化學試劑外,利用真空包裝於經熱水殺菁後之甘藷顆 粒亦可有效地防止褐變化反應之發生,色澤變化愈多者,其產品中酚類化合物、醣類、維生 素 C 之含量愈少,色澤愈佳者,此三種含量較多,可見酚類化合物、醣類均有參與冷凍甘 藷顆粒褐變反應之作用,而維生素 C 減少量與色澤變化程度亦有相對之關係。 |
英文摘要 | The browning-inducing enzymes of sweet potato, namely, polyphenol oxidase (PPO) and peroxidase (PO) were more active in the cortex than in the other parts of the roots. The sweet potato granules were blanched at 98 ± 2 ℃ for 1.5 minutes and the shape of granules remaind unchanged while the PPO and PO were inactivated. The phenolic compounds in sweet potato mainly were chlorogenic acid and caffeic acid. The methods to prevent browning of frozen sweet potato granules were the addition of some antioxidative chemicals in blanching water and hot-water blanching with vacuum packaging. The contents of phenolic compounds, sugars and L-ascorbic acid in sweet potato granules decrased when discoloration continued,and the more the residual contents, the less the discloration. It seems that phenolic compounds and sugars had participated in the browning reaction, and L-ascorbic acid which is an anti-oxidant might have reduced the discoloration. |
本系統中英文摘要資訊取自各篇刊載內容。