Enzymatic browning and its control during potato pulp powder processing

Author

Wang Ya ; Zhao Ping ; Zhou Shangzhen ; Li Jiayin ; He Haining ; Song Qinglian

Author_Institution

Sch. of Life Sci. & Eng., Lan Zhou Univ. of Technol., Lanzhou, China

fYear

2011

fDate

27-29 May 2011

Firstpage

869

Lastpage

873

Abstract

Effects of temperature, pH value, substrate concentration and enzyme inhibitors on polyphenol oxidase (PPO) activity in potato pulp were investigated to control enzymatic browning of potato pulp. The results showed that the optimum pH value of PPO activity of potato pulp was 6.6, the optimum temperature of PPO activity was 35 °C, and the substrate (o-dihydroxybenzene) concentration 0.8%. Treatments of ascorbic acid, citric acid and Na₂SO₃ restrained the PPO activity significantly. Treatments of NaCI also restrained the PPO activity. The optimum treatment for controlling enzymatic browning was ascorbic acid 0.35⁰/₀₀+citric acid 1.2% +Na₂SO₃ 0.25⁰/₀₀; The activity to inhibite potato pulp browning was as follows: ascorbic acid >; citric acid >; sodium sulfite. The product which was made had natural color and had smell and taste of potato pulp.

Keywords

agricultural products; enzymes; food products; inhibitors; pH; sodium compounds; sulphur compounds; temperature; Na₂SO₃; NaCl; ascorbic acid treatments; citric acid treatments; enzymatic browning control; enzyme inhibitor; pH value; polyphenol oxidase activity; potato pulp powder processing; sodium sulfite; substrate concentration; temperature; temperature 35 C; Biochemistry; Chemicals; Color; Copper; Inhibitors; Substrates; Temperature control; browning; control; inhibitor; polyphenol oxidase; potato pulp;

fLanguage

English

Publisher

ieee

Conference_Titel

New Technology of Agricultural Engineering (ICAE), 2011 International Conference on

Conference_Location

Zibo

Print_ISBN

978-1-4244-9574-0

Type

conf

DOI

10.1109/ICAE.2011.5943927

Filename

5943927