ながいもの食品化学的研究 : (第1報) Tyrosinaseの褐変活性度について

URI http://harp.lib.hiroshima-u.ac.jp/hbg/metadata/11234
File
Title
ながいもの食品化学的研究 : (第1報) Tyrosinaseの褐変活性度について
Title Alternative
Food Chemical Studies on the Chinese Yam : (Part 1) Browning Activities of the Tyrosinase
Author
氏名 田中 祐彦
ヨミ タナカ スケヒコ
別名 Tanaka Sukehiko
氏名 水井 富美恵
ヨミ ミズイ フミエ
別名 Mizui Fumie
Description

The Chinese Yam is used for various purposes (e.g., mixing it into cake or paste) because of its characteristic viscosity; it is also eaten uncooked. Conversely, the likelihood of browning limits its consumption. We, therefore, studied the prevention of browning. The absorbans based on Tyrosin was taken as the measure of the activity of Tyrosnase. The results were as follows; browning was inhibited when (1) Tyrosinase was extracted with water. (2) The P.H of grated Chinese Yam (for uncooked eating) was kept acidic, if it was preserved at 30℃?40℃. (3) The grated Chinese Yam (for uncooked eating) was kept at about 5℃ in the refrigerator; i. e., without P.H control. Mixing promoted browning when Chinese Yam is preserved longer than 4 hours.

Journal Title
広島文化女子短期大学紀要
Volume
3
Spage
53
Epage
60
Published Date
1969-08-01
Publisher
広島文化女子短期大学
ISSN
09137068
NCID
AN00213869
Language
jpn
NIIType
Departmental Bulletin Paper
Text Version
出版社版
Old URI
Set
hbg