Inhibitory effect of banana polyphenol oxidase during ripening
of banana by onion extract and Maillard reaction products
The inhibitory effect of onion extract on banana polyphenol oxidase activity during ripening of banana when stored at room temperature
for 10 days was investigated. The addition of the onion extract that had been heated at 100 C for 10 min exhibited a higher inhibitory effect
on the banana polyphenol oxidase activity during ripening of banana than that of the fresh onion extract. When the onion extract that had
been treated at a high temperature was added, the banana polyphenol oxidase activity was markedly inhibited. It was found that heat treated
onion extract inhibited the banana polyphenol oxidase non-competitively. The MRP synthesized from arginine, cysteine, histidine and
lysine significantly inhibited banana polyphenol oxidase. The enzyme activity was inhibited by addition of various anti-browning agents.
2006 Elsevier Ltd. All rights reserved.
- 1 0 年前最佳解答
蔥萃取物的禁止作用在香蕉多酚oxidase 活動在成熟香蕉期間當存放在室溫10 天被調查了。被加熱了在100 C 10 分鐘蔥萃取物的加法陳列了對香蕉多酚oxidase 活動的更高的禁止作用在成熟香蕉期間比那新蔥萃取物。當被對待了在高溫的蔥萃取物增加了, 香蕉多酚oxidase 活動明顯被禁止了。它被發現了熱處理
蔥萃取物non-competitively 禁止了香蕉多酚oxidase 。MRP 被綜合從氨基胍基戊酸、半胱氨酸、組氨酸和賴氨酸極大禁止了香蕉多酚oxidase 。□活性由各種各樣的反變褐的代理的加法禁止了。2006 年Elsevier 有限公司。版權所有。
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