摘要
研究影响高压CO2处理钝化香蕉果肉多酚氧化酶的因素,并应用两段模型分析了高压CO2处理对香蕉果肉多酚氧化酶的钝化动力学。结果表明:CO2压力、处理温度、处理时间和样品pH值都能显著影响高压CO2处理钝化香蕉果肉多酚氧化酶的效率;高压CO2处理对香蕉果肉多酚氧化酶的钝化过程符合两段模型;高压CO2处理能有效的钝化香蕉果肉多酚氧化酶,提高CO2压力和处理温度、延长处理时间和适当降低样品的pH值都能显著增强高压CO2处理钝化酶的速率;20MPa、55℃的高压CO2处理40min后能钝化83.5%的香蕉果肉多酚氧化酶,当温度升到60℃,20 MPa的高压CO2处理时,20min处理后仅残留有4.2%的多酚氧化酶活力。
In this paper, effect of high-pressure carbon dioxide on inactivation of polyphenol oxidase (PPO) from banana pulp was studied, and inactivation kinetics of PPO was analyzed by using a two-fraction model. Results showed that the inactivation of PPO by high-pressure carbon dioxide could be significantly affected by the pressure of carbon dioxide, processing temperature, processing time and sample pH. The inactivation kinetics of PPO was adequately described by using a two-fraction model. High pressure carbon dioxide treatment was an effectively way to inactivate PPO from banana pulp, and the inactivation rate of PPO could be significantly increased by improving carbon dioxide pressure and treatment time, and decreasing sample pH. The reduced residual activity of PPO exposed to high-pressure carbon dioxide (20 MPa, 55 ℃) was 83.5% for 40 min, and only 4.2% of enzyme activity was remained when treated with high-pressure carbon dioxide (20 MPa, 60 ℃) for 20 min.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第3期217-221,共5页
Food Science
基金
广东省自然科学基金项目(S2011020001226)
广东省农业科技项目(LNSG2010-14)
关键词
高压CO2
香蕉果肉
多酚氧化酶
钝化
high-pressure carbon dioxide
banana pulp
polyphenol oxidase
inactivation