摘要
为了推进超高压钝酶技术的工业化进程,以橙汁中的过氧化物酶(POD)为研究对象,通过实验对影响超高压钝酶效果的处理条件(压力、保压时间、pH、温度)进行了考察与评价.在处理温度为室温、保压时间分别为5和20 m in的条件下,200 MPa以下压力范围内POD被激活,其活性随压力的增加出现上升趋势,当压力大于200MPa,随着处理压力增加酶活性下降;压力较高时(500 MPa)酶的活性随着保压时间的增加而降低,而在较低的压力(200 MPa),其活性随着保压时间的增加而升高;酶活性随pH的增大先上升后下降;随着温度的上升,酶活性降低.实验结果表明,压力、保压时间、pH值、温度是影响超高压钝酶效果的重要因素.
To promote the industrialization process of the technology, effects of processing parameters （pressure, dwell time, pH, temperature） on peroxidase（POD） activity in orange juice were investigated experimentally . Under conditions of the room temperature , the dwell time 5 min or 20 rain and the pres- sure less than 200 MPa, POD was activated and its activity was increased with the increase of the pres- sure. When the pressure was more than 200 MPa, POD activity decreased with the increase of the pres- sure. With the extending of dwell time, POD activity decreased under higher pressure （500 MPa） and in- creased under lower pressure （200 MPa）. POD activity increased at first, then decreased with the in- creasing of pH. As the temperature increases, POD activity decreases greatly. Results showed that the pressure, time, pH, and the temperature are the important factors for the effect of enzyme inactivation by high pressure treatment.
出处
《南京工业大学学报（自然科学版）》
CAS
北大核心
2009年第5期58-62,共5页
Journal of Nanjing Tech University(Natural Science Edition)
关键词
超高压食品
过氧化物酶
酶活性
high pressure treatment food
peroxidase（POD）
enzyme activity
