打的香蕉泥为什么是黑色(香蕉泥为什么会变黑)

导读：本文将针对“打的香蕉泥为什么是黑色”这个问题，探讨其背后的原因,并分析为什么在混合物中会出现黑色的现象。



      香蕉泥是一种由香蕉、牛奶和糖混合而成的食物。混合物可以是液体、气体或固体，混合物组成成分要求单质，且比例相对均衡。此外，由于混合物组成部分不同，其色彩也会有差异。

      Given the ingredients of a banana puree -- bananas, milk and sugar -- why is it black? The answer lies in the chemical reaction between the components. When mixed, the fruits of the banana contain an enzyme called polyphenol oxidase （PPO） which reacts with the oxygen in air to form melanin, a dark pigment. This reaction causes the banana puree to become dark in color as the melanin spreads through the mixture.

      Melanin is a natural pigment that gives the banana its deep yellow or brown color. It is also found in the skin of humans and animals. The PPO enzyme acts upon the oxygen in the air to produce the melanin pigment. As the PPO reacts with the oxygen, it breaks down the carbohydrates present in the banana and this reaction causes the banana puree to become darker in color.

      In addition to the PPO enzyme, other compounds such as pectin and other polysaccharides can also contribute to the darkening of the banana puree. Pectin is a type of carbohydrate present in the cell walls of plant cells, which helps to bind the components of the banana puree together. As the pectin binds with the water in the mixture, it can also cause the banana puree to darken. Similarly, other polysaccharides, such as cellulose and hemicellulose, can also contribute to the darkening of the banana puree.

      The reaction caused by the PPO enzyme, combined with the binding of the pectin and other polysaccharides, can lead to the banana puree becoming much darker in color. The darkness of the banana puree also depends on how long it is left to mix and how much oxygen is present.

      总结：本文讨论了“打的香蕉泥为什么是黑色”这一问题，原因主要是多酚氧化酶（PPO）这种酶会与空气中的氧化反应，产生黑色色素（黑色素）。此外，果胶和其他多糖也会帮助混合物越来越黑。因此，混合温度、空气含量以及混合时间长短等因素都会对香蕉泥的色度产生影响。

原创文章，作者：载歌载舞，如若转载，请注明出处：http://hunankeda.cn/show_3150.html

打的香蕉泥为什么是黑色(香蕉泥为什么会变黑)

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