摘要
研究了超高压对马铃薯多酚氧化酶和过氧化物酶的影响。结果表明:超高压处理后的多酚氧化酶,过氧化物酶活力低于对照试样的活力,超高压对酶活有影响;保压时间30 min,100～200 MPa压力范围内,多酚氧化酶和过氧化物酶被激活,压力超过200 MPa时酶的活性下降;压力为400 MPa,随着时间的延长,多酚氧化酶和过氧化物酶活性都呈下降趋势;400 MPa,10 min条件下,pH在5.5～6.0之间时酶的活性最大;超高压对马铃薯多酚氧化酶钝化的最佳方案:pH 6.0,保压时间40 min,压力400 MPa,过氧化物酶钝化的最佳方案:pH 8.0,保压时间40 min,压力为400 MPa。
Studied the ultrahigh voltage to the potato polyphenoloxidase and the peroxide enzyme influence. The result indicated that, after the ultrahigh voltage processing polyphenoloxidase peroxide enzyme vigor is lower than the comparison test specimen the vigor, the ultrahigh voltage is exactly influential to the enzyme; Guarantees presses time 30 min, in 100-200 MPa pressure scope, the polyphenoloxidase and the peroxide enzyme are activated, the pressure surpasses when 200 MPa enzyme active drop; The pressure is 400 MPa, along with time lengthening, the polyphenoloxidase and the peroxide enzyme activity all assumes the drop tendency; 400 MPa, under the 10 min condition, pH in 5.5-6.0 between time enzymes activeness is biggest; Ultrahigh voltage to potato polyphenoloxidase deactivation preferred plan： pH6.0, guarantees presses time 40 min, pressure 400 MPa, the peroxide enzyme deactivation preferred plan： pH8.0, guarantees presses time 40 min, the pressure is 400 MPao
出处
《食品工业》
北大核心
2013年第1期141-143,共3页
The Food Industry
关键词
马铃薯
超高压
多酚氧化酶
过氧化物酶
钝化
potato
ultrahigh voltage
polyphenoloxidase
peroxide enzyme
deactivation
