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当前位置: 首页 > 文章 > 响应面法优化微波钝化玛咖黑芥子酶活 食品科学 2012,33 (4) 122-127
Position: Home > Articles > Optimization of Microwave Inactivation of Myrosinase Activity in Maca by Response Surface Methodology FOOD SCIENCE 2012,33 (4) 122-127

响应面法优化微波钝化玛咖黑芥子酶活

作  者：
涂行浩;张弘;郑华;甘瑾;徐珑峰;李坤
单  位：
中国林业科学研究院资源昆虫研究所国家林业局资源昆虫培育与利用重点实验室
关键词：
玛咖;微波钝化;黑芥子酶;烫漂;芥子油苷;响应面分析
摘  要：
探讨微波处理在钝化玛咖黑芥子酶相对酶活研究中的应用。通过单因素试验考察微波强度、处理时间以及料液比3个主要因素对玛咖黑芥子酶相对酶活和芥子油苷的影响。以黑芥子酶相对酶活为响应值,进行响应面分析和优化,建立微波钝化玛咖黑芥子酶相对酶活的回归模型。结果显示:在微波强度14W/g、料液比2:1(g/mL)条件下对冰鲜玛咖处理60s,玛咖黑芥子酶相对酶活几乎完全丧失。与传统热水烫漂相比,在有效钝化黑芥子酶相对酶活的前提下,玛咖芥子油苷损失率下降28%,VC损失率下降21%,蛋白质含量无显著变化。
译  名：
Optimization of Microwave Inactivation of Myrosinase Activity in Maca by Response Surface Methodology
作  者：
TU Xing-hao,ZHANG Hong,ZHENG Hua,GAN Jin,XU Long-feng,LI Kun(Key Laboratory of Cultivation and Utilization of Resources Insects,State Forestry Administration, Research Institute of Resources Insects,Chinese Academy of Forestry,Kunming 650224,China)
关键词：
maca;microwave inactivation;myrosinase;blanching;glucosinolates;response surface methodology(RSM)
摘  要：
The purpose of the present study was to explore the application of microwave to inactivate myrosinase in maca.One-factor-at-a-time experiments were carried out to investigate the effects of microwave intensity,treatment time and material-to-liquid ratio on the residual activity of myrosinase and glucosinolate content.Response surface methodology was employed to optimize the operating parameters based on the residual activity of myrosinase.A regression model that describes the residual activity of myrosinase as a function of the operating parameters was established.The results showed that myrosinase in maca almost lost all of its activity under the conditions: microwave intensity 14 W/g,material-to-liquid ratio 2:1,and treatment tine 60 s.In addition to effectively inactivating myrosinase,the microwave treatment resulted in a decrease of 28% and 21% in glucosinolate and VC contents,respectively compared with the traditional hot water blanching time,but had little effect on protein content.

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