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当前位置: 首页 > 文章 > 超高压处理对紫甘薯中多酚氧化酶活力的影响 食品科学 2012,33 (15) 262-265
Position: Home > Articles > Effect of Ultra High Pressure Treatment on Polyphenol Oxidase Activity in Purple Sweet Potato FOOD SCIENCE 2012,33 (15) 262-265

超高压处理对紫甘薯中多酚氧化酶活力的影响

作  者：
刘军伟;胡志和﹡
单  位：
天津市食品生物技术重点实验室天津商业大学生物技术与食品科学学院
关键词：
超高压;紫甘薯;多酚氧化酶
摘  要：
以济薯18号为原料,研究超高压结合温度处理对紫薯多酚氧化酶(PPO)活力的影响。实验压力范围100～600MPa,温度20～60℃。结果表明:在温度30℃、保压时间10min的条件下,压力在100～600MPa范围内,500MPa时紫薯多酚氧化酶的活力最高,并且高于自然酶活力;在600MPa压力下,当温度小于30℃时,酶活力随温度上升而升高,大于30℃时,随温度升高酶活力下降。另外,酶活力随保压时间的延长而减小;但在300MPa时,前20min酶活力随保压时间延长而降低,20～50min内随时间延长而升高。因此,紫薯多酚氧化酶具有较好的耐压性。对紫薯进行温度、压力、保压时间的L9(34)正交试验结果表明:在600MPa、65℃条件下处理35min后,PPO活性最弱,抑制效果最佳。
译  名：
Effect of Ultra High Pressure Treatment on Polyphenol Oxidase Activity in Purple Sweet Potato
作  者：
LIU Jun-wei,HU Zhi-he﹡(Tianjin Key Laboratory of Food and Biotechnology,College of Biotechnology and Food Science,Tianjin University of Commerce,Tianjin 300134,China)
关键词：
ultra-high pressure;purple sweet potato;polyphenol oxidase
摘  要：
Purple sweet potato Jishu 18 was used to investigate the effect of combined ultra high pressure(UHP,100 — 600 MPa) and heat(20 — 60 ℃) treatment on polyphenol oxidase(PPO) activity in purple sweet potato.The results showed that in the investigated range of pressure,UHP treatment at 500 MPa and 30 ℃ for 10 min resulted in maximum PPO activity in Jishu 18,exceeding the pre-treatment activity level.When the UHP pressure was 600 MPa,PPO activity in Jishu 18 indicated an upward trend with increasing temperature up to 30 ℃,followed by a decline at higher temperature.Moreover,a decreasing trend was found with prolonged pressure holding time.PPO activity decreased gradually during the first 20 min of UHP treatment at 300 MPa,but increased during the subsequent 30 min.Consequently,PPO activity is tolerant to high pressure.The results of orthogonal array design experiments revealed that treatment at 600 MPa and 65 ℃ for 35 min had the best inhibitory effect on PPO activity in purple sweet potato.

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