摘要
本文对两个不同品种桂花(四季桂A、B)中过氧化物酶(POD)的热稳定性进行了研究,首先对桂花中POD最适pH值进行测定,然后对其POD灭活方法进行了比较,结果发现四季桂A中POD的最适pH值有3个,分别为4.0,5.0和11.0,在4.0时酶活最高,四季桂B中POD的最适pH值为4.5;蒸汽灭酶效果优于热、沸水灭酶,而微波灭酶效果又稍优于蒸汽灭酶,二者的最佳灭酶时间基本一致,四季桂A、B分别为2min、1.5min。
This study discussed the thermo-stability of peroxydase from two kinds of sweet-scented osmanthus （Osmanthus A,B） at different pH value. It was found that the suitable pH values for peroxydase from Osmanthus A were 4.0, 5.0 and 11.0, among which pH4.0 was the best. For peroxydase from Osmanthus B, the best pH value was 4.5. Vapor showed higher deactivation effect on the peroxydases than hot water and boiling water, but had lower deactivation effect than microwave. The optimal time of the two methods （vapor and microwave deactivations） on peroxydase from Osmanthus A and B were 2min and 1.5min, respectively.
出处
《现代食品科技》
EI
CAS
2009年第4期385-387,共3页
Modern Food Science and Technology
关键词
桂花
过氧化物酶
热稳定性
sweet-scented osmanthus
peroxydase
heating stability
