2012•Academic Periodical of Farm Products ProcessingRequires access

Inhibiting the Polyphenol Oxidase Activity in Water-chestnut

YU Qi-fei

Abstract

Through the single factor and multiple factors experiments,the effect of inhibiting on the polyphenol oxidase activity in water-chestnut is studied.By using L_9(3~3) orthogonal experiments,the results show that the citric acid solution with concentration of 0.5%,temperature 100℃,the blanching time 5 min are the optimal blanching conditions.

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Available abstract

Key concepts: Blanching, Citric acid, Polyphenol oxidase, Chemistry, Polyphenol, Food science, Biochemistry, Enzyme