Study on the control of enzymatic browning in Capsicum chinense

The polyphenol oxidase (PPO) in Capsicum chinense was prepared using acetone and its enzymatic characteristics was investigated in this paper.The results indicated that the Km of Capsicum chinense was 117.38mmol/L and its Vmax was 416.67U/min.Capsicum chinense had an optimum pH of 6.0, showing maximum activity at 40℃.Effects of different inhibitors on PPO activity were carried out, and it showed that citric acid, Lascorbic acid and cysteine monohydrochloride had strong inhibition on the PPO activity but the inhibition effects of EDTA was poor.Orthogonal experimental design was adopted to optimize the inhibitor combinations.It showed that the combination of 0.35% L-ascorbic acid, 0.02% cysteine monohydrochloride and 0.2% citric acid made the browing degree of Capsicum chinense lest.The results of this study provided the foundation for the depth development of Capsicum chinense products.