KINETICS OF BROWNING OF SULTANA GRAPES
KINETICS OF BROWNING OF SULTANA GRAPES
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DOI：
10.1111/j.1365-2621.1987.tb14258.x
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发表时间：
1987-07-01
影响因子：
3.9
通讯作者：
SANCHEZ, F
中科院分区：
文献类型：
--
作者：
AGUILERA, JM;OPPERMANN, K;SANCHEZ, F
苏丹葡萄中多酚氧化酶 (PPO) 在 83°C 之间热失活。和98度。 C遵循零级动力学，活化能为13.7-16.7 kcal/mol。在 50°C 干燥后，残余 PPO 活性与葡萄干的黑度（Hunterlab L 值）之间存在高度相关性 (r = 0.973)。 C.酶促褐变的反应速率随着水分活度的增加而增加，而非酶促褐变则呈现典型的钟形曲线，最大值约为0.8。通过将葡萄在 93°C 中浸泡 2 分钟进行预处理，无需使用 SO2 即可获得浅色葡萄干。 C 水可灭活 PPO 并改善通过皮肤的物质传递。通过干燥研究和扫描电子显微镜将后一种效果与油酸乙酯和烧碱等其他处理的效果进行了比较。
Heat inactivation of polyphenoloxidase (PPO) in sultana grapes between 83.degree. and 98.degree. C followed zero order kinetics with an activation energy of 13.7-16.7 kcal/mol. A high correlation (r = 0.973) was found between the residual PPO activity and darkness of the raisins (Hunterlab L value) after drying at 50.degree. C. Reaction rate for enzymatic browning increased with higher water activities while non-enzymatic browning showed the typical bell-shaped curve with a maximum around 0.8. Light-colored raisins were obtained without the use of SO2 by pretreating the grapes with a 2 min dip in 93.degree. C water that inactivated PPO and improved mass transfer through the skin. This latter effect was compared to that of other treatments such as ethyl oleate and caustic soda by drying studies and scanning electron microscopy.