POLYPHENOL OXIDASE ACTIVITY IN BANANA CHIPS DURING OSMOTIC DEHYDRATION
作者:
K.N. Waliszewski,
R.H. Garcia,
M. Ramirez,
M.A. Garcia,
期刊:
Drying Technology
(Taylor Available online 2000)
卷期:
Volume 18,
issue 6
页码: 1327-1337
ISSN:0737-3937
年代: 2000
DOI:10.1080/07373930008917779
出版商: Taylor & Francis Group
关键词: Musa acumiata;osmotic dehydration;polyphenol oxidase;banana
数据来源: Taylor
摘要:
Various treatments were used to determine polyphenol oxidase activity changes during osmotic dehydration of banana slices. A temperature of 35 °C and 5.0 pH were used as the most adequate conditions for polyphenol oxidase activity determination when 4-methyl catechol was used as a substrate. Enzyme activity change was determined in the central and edge region of fruit. The central part of the banana slice showed 2.4 times higher activity than in the edge region. A difference in the kinetics of enzyme activity decrease also occurred during four hours of drying. When the drying was carried out at 70 °C, the enzyme was completely inactivated after 60-90 minutes of specific osmotic treatments. After four hours of osmotic drying at 50 and 60 °C, polyphenol oxidase activity was still present; the residual activity varied from 1.3 to 15 %.
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