目的研究鲜榨梨汁中多酚氧化酶的活性受高压和热协同处理的影响。
Objective To study the effect of high pressure alone or combined with heating treatment of fresh pear juice on PPO activity in it.
应用分光光度法，研究了甘薯中多酚氧化酶的特性及褐变的控制方法。
In this paper, the characteristics of Polyphenol Oxidase from sweet potato and its control methods were studied by spectrophotometry.
随着保压时间的延长和温度的升高，桃汁中多酚氧化酶相对活性逐渐降低。
The activity of PPO in the juice decreased gradually with the rise of heating temperature and the extension of pressure holding time.
本文对荔枝壳中多酚氧化酶(PPO)的活性及不同抑制剂的抑制效果进行研究。
The activity of PPO of lichi hull and the control effect for different inhibitor were studied in this paper.
应用分光光度法，研究了甘薯中多酚氧化酶(PPO)的特性及褐变的控制方法。
In this paper, the characteristics of Polyphenol Oxidase (PPO) from sweet potato and its control methods were studied by spectrophotometry.
本文采用超高压、温度和酶抑制剂单独和复合处理山药泥，对山药泥中多酚氧化酶活性和色泽变化进行了研究。
Yam puree was treated with pressure, temperature and browning inhibitors in single or/and complex combination, the polyphenol oxidase activity and color change in Yam puree were assayed.
总的多酚类化合物的含量，在梨果实中不同部位的分布与多酚氧化酶活性相似。
The distribution of the total polyphenolic content in tne different parts of the pear fruit is similar to that of polyphenol oxidase activity.
漆酶是一类多酚氧化酶，它能够催化空气中的氧气直接氧化各种酚类、芳胺等芳香类化合物。
Laccase is one of phenoloxidases that catalyze the transformation of a large amount of phenolic and non-phenolic aromatic compounds.
本研究测定了199个小麦品种全麦粉的小麦多酚氧化酶(ppo)活性及全麦粉中的多酚含量，进一步探讨了PPO活性测定方法。
In this study, 199 wheat varieties were measured to determine their variation in PPO activity and the polyphenol content. The method of polyphenol activity was also discussed.
BSW和RSW能显著增加植物过氧化酶，而BSW处理中植物多酚氧化酶含量较高；
The application of BSW and RSW significantly increased the activity of plant peroxidase whereas the plant polyphenol oxidase was high in BSW only.
多酚氧化酶是一类普遍存在于植物、真菌、昆虫的质体中，由核基因编码能与铜相结合的金属蛋白酶。
Polyphenol oxidase (PPO) is a ubiquitous copper metalloprotein in the plastids of many plant species, fungi and insects.
甘蔗在贮藏过程中蔗糖转化酶和多酚氧化酶活性不断提高，滴定酸、酒精和还原糖含量逐渐增加，而蔗糖和可溶性总糖含量逐渐减少。
During storage, activities of sucrose invertases and PPO increased gradually, titratable acid, alcohol and reducing sugar contents increased, while sucrose and soluble sugar contents decreased.
列举了PEF对碱性磷酸酶、蛋白酶、多酚氧化酶、脂酶等食品中几种重要酶的作用效果，并探讨了其对酶作用的几种机理。
It also presented the effects of PEF on some enzymes which are important in food, such as alkaline phosphatase, protease, lipase, peroxidase and so on.
列举了PEF对碱性磷酸酶、蛋白酶、多酚氧化酶、脂酶等食品中几种重要酶的作用效果，并探讨了其对酶作用的几种机理。
It also presented the effects of PEF on some enzymes which are important in food, such as alkaline phosphatase, protease, lipase, peroxidase and so on.
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