Study on Destroying Enzyme in Chestnuts (Castanea mollissima Blume) by Microwave Heating

Abstract:

Using microwave technology,establish a best destroying enzyme condition that can make peroxidase (POD) and polyphenoloxidase (PPO) lossing of activity. Enzyme activity of PPO and POD were determined by guaiacol colorimetric method and catechol colorimetric method under the condition of six different microwave time and five different microwave power. Complete deactivation of POD and PPO was achieved when microwave treatment of the chestnut kernel to 640W/60s were combined. Under these conditions, the color and flavor of the product were retained,which is the best destroying enzyme condition in chestnuts by microwave heating

• Periodical: Advanced Materials Research (Volume 852)
• Pages: 262-265
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.852.262
• Online since: January 2014
• Authors: Chao Nan Wang, Xin Xin Yi, Jing Hua Qi, Fang Wang, Mei Xia Pang
• Keywords: Chineses Chestnut, Non-Enzymatic Browning, Peroxidase, Polyphenoloxidase

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