Study on the characters of PPO and anti-browning inhibitors in brown mushrooms

In this study,brown mushroom tissue polyphenol oxidase(PPO) of the enzyme characteristics and citric acid,ascorbic acid,sodium,such as anti-browning agent of PPO activity were studied.The results showed that brown mushroom polyphenol oxidase in the determination of the maximum absorption was at 420 nm,the optimum temperature of 45℃,the optimum pH value of 6.55.In these conditions,sodium can strongly inhibit the activity of PPO,effectively prevent browning,ascorbic acid had also a very good anti-browning effect,but only in the high concentration