【摘要】 马铃薯在加工过程中易发生酶促褐变，引起色泽、风味、质构等变化，降低产品的营养价值，甚至存在食品安全隐患。多酚氧化酶是引起马铃薯酶促褐变的主要酶，该酶以2-氨基-3-对羟苯基丙酸为底物，在氧气配合下，催化生成5,6-二羟基吲哚等9种黑色素，产生褐变现象。综述低温处理、高温处理和气调包装处理等技术在防控马铃薯多酚氧化引起的酶促褐变的效果，分析各种技术的优缺点，并从控制氧气、酶和底物3个方面揭示防控马铃薯酶促褐变的形成机制。更多还原

【Abstract】 Potato is prone to enzymatic browning during processing process,leading to the color,flavor and texture deterioration. The enzymatic browning reduced the nutritional value of potato products,and even led to the potential food safety issues.Polyphenol oxidase was the main enzyme leading to the enzymatic browning in potato. Polyphenol catalyzes 2-amino-3-p-hydroxyphenylpropionic acid to form the 9 black pigments such as 5,6-dihydroxyindole under the assistance of oxygen. The review summarized the effects of different treatments on the inhibition of enzymatic browning induced by polyphenol oxidase,and gave the advantages and disadvantages of each treatment,and discussed the mechanism of inhibiting enzymatic browning of potato from three aspects of controlling oxygen,enzyme and substrate.更多还原