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当前位置: 首页 > 文章 > 高密度二氧化碳技术对鲜切莲藕褐变相关酶活的影响 食品工业科技 2013,34 (22) 290-293
Position: Home > Articles > Effect of dense phase carbon dioxide on enzyme activity associated with browning of fresh-cut lotus root Science and Technology of Food Industry 2013,34 (22) 290-293

高密度二氧化碳技术对鲜切莲藕褐变相关酶活的影响

作  者：
张华;董月强;李青;袁博;纵伟
单  位：
郑州轻工业学院食品与生物工程学院
关键词：
高密度二氧化碳;残存酶活;褐变;品质;优化
摘  要：
以鲜切莲藕为试材,研究了DPCD处理压力、温度、时间对鲜切莲藕酶活性、色泽的影响,并进一步优化了DPCD工艺。结果表明,随着DPCD处理压力、温度、时间的增加,鲜切莲藕的PPO、POD残存酶活显著降低。优化DPCD工艺为18MPa、30℃、30min,在此工艺下鲜切莲藕的PPO、POD残存酶活分别下降到24.14%、10.84%,L*值为71.50。贮藏一周后PPO、POD残存酶活只有22.32%、13.72%,L*值为66.31。DPCD处理鲜切莲藕,能有效钝化PPO、POD酶活性,较好地保护鲜切莲藕的色泽和品质。
译  名：
Effect of dense phase carbon dioxide on enzyme activity associated with browning of fresh-cut lotus root
作  者：
ZHANG Hua;DONG Yue-qiang;LI Qing;YUAN Bo;ZONG Wei;School of Food and Biological Engineering,Zhengzhou University of Light Industry;
关键词：
DPCD;;residual enzyme activity;;browning;;quality;;optimization
摘  要：
The pressure,temperature,time of DPCD processing conditions for the fresh-cut lotus root were investigated and optimized in this study. As a result,with the rising of treating pressure,time,temperature,the browning and the residual enzyme activity of the fresh-cut lotus root reduced significantly. The best processing condition was finally determined:18MPa,30℃,30min. Under this condition,the L* value was 71.50,the residual enzyme activity of PPO,POD decreased to 24.14%,10.84%. After one-week's storage,the L*value retained 66.31,the residual enzyme activity of PPO and POD retained 22.32% and 13.72%. The browning of fresh-cut lotus root was inhibited significantly by DPCD treatment. Therefore the DPCD treatment could protect the color well and keep good quality of the fresh-cut lotus root.

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