감자에서 추출한 phenolics 의 갈변화에 미치는 β - Carotene 의 영향과 polyphenol oxidase 특성 = Effects of β - Carotene on the Browning of Phenolics Extracted from Potato and Polyphenol Oxidase Characteristics

다국어 초록 (Multilingual Abstract)

The effects of synthetic and carrot carotene on the browning of polyphenolics extracted from potato for eliminating the effects of other components in potato which inhibit the browning of potato juice and the potato polyphenol oxidase (PPO) activity were investigated. Total phenolics content in potato sample was 1.854 ㎎/g D.W. and PPO activity was 100 unit. Delta `L` value of polyphenolics extracted from potato decreased makedly, but that of potato with carrot decreased little by little. Potato with β-carotene showed a little decrease after 50 min. At the same time, polyphenolics extracted from potato were mixed with carotene extracted from carrot or with syntetic β-carotene. As the results, the delta `L` value of the former increased but decreased similarly to the latter after 1 hour. The effects of enzyme and substrate concentration on the browning of PPO extracted from potato were investigated. Optimum enzyme concentration was 10% and optimum substrate concentration was 13.3%. β-carotene concentration did not appear to influence significantly on PPO activity.