超高压和酶抑制剂对山药泥中多酚氧化酶活性的影响  

Effect of High Hydrostatic Pressure and Browning Inhibitors on Polyphenoloxidase Activity in Yam Puree

作　　者：韩永斌[1] 刘桂林[1] 冯莉[1] 江汉湖[1] 

机构地区：[1]南京农业大学食品科技学院,江苏南京210095

出　　处：《食品科学》2005年第5期111-115,共5页Food Science

基　　金：国家农业部"跨越"计划项目(2001-跨-13)

摘　　要：本文采用超高压、温度和酶抑制剂单独和复合处理山药泥,对山药泥中多酚氧化酶活性和色泽变化进行了研究。结果表明,山药泥中多酚氧化酶(PPO)最适作用温度为35℃。压力400MPa、温度20℃时,PPO的活性有一个峰值,当压力大于或小于400MPa,PPO的活性都明显减弱,600MPa时PPO活性最弱。对山药泥进行温度、压力、时间的L9(34)正交试验结果表明:在550MPa、40℃下处理10min后,PPO活性最弱,抑制效果最佳。通过酶抑制剂正交试验筛选出最佳PPO抑制剂配方为:0.05%柠檬酸+0.4%抗坏血酸+0.02%EDTA。用超高压(550MPa)和酶抑制剂共同处理山药泥,不仅抑制了PPO活性,而且保持了山药泥原有的色泽。Yam puree was treated with pressure, temperature and browning inhibitors in single or/and complex combination, the polyphenol oxidase activity and color change in Yam puree were assayed. PPO activity at a temperature range of 20 to 50℃ was investigated while the optimum action temperature of PPO was 35℃. Yam puree packed with PE bag was susceptive to a range of pressures (200, 300, 400, 500, 600MPa). At 20℃,400MPa, a peak of PPO activity was observed. Over or under 400MPa, PPO activity was reduced, but at 600MPa, PPO activity was lowest. Research on effect of orthogonal test with pressure, temperature and time (L 9 (34)) on PPO activity was carried out. The result indicated that the PPO activity reduced down to the lowest at 550MPa, 40℃and 10min. Inhibitive effects of orthogonal test with citric acid, ascorbic acid and EDTA (L 9 (34)) on PPO activity were also investigated while temperature (40℃) and pressure (550MPa) were constant. The optimum combi- nation was found: 0.05% citric acid, 0.4% ascorbic acid and 0.02% EDTA. Treating yam puree with pressure combined with browning inhibitors could obtain better organoleptic quality (e.g. color, texture) than the single factor treatment.

关 键 词：超高压 山药泥 多酚氧化酶 酶抑制剂 

分 类 号：TS201.25[轻工技术与工程—食品科学]