超高压处理对荔枝果肉中两种酶和可溶性蛋白的影响  

Influence of Ultra High Pressure on Peroxidase Pectin Methyl Esterase and Soluble Protein in Litchi Fruit

作　　者：黄丽[1] 孙远明[1] 潘科[1] 陈柏暖[2] 梁棣文[2] 谌国莲[1] 余红英[1] 

机构地区：[1]华南农业大学食品学院 [2]华南理工大学工业装备与控制工程学院,广东广州510641

出　　处：《高压物理学报》2005年第2期179-183,共5页Chinese Journal of High Pressure Physics

基　　金：广东省自然科学基金项目(010342);广东省科技攻关项目(B202)

摘　　要：为了研究超高压处理对荔枝果肉中过氧化物酶(POD)、果胶甲基酯酶(PME)及可溶性蛋白含量的影响,将荔枝(“淮枝”品种)果肉在100～400MPa压力、10℃温度条件下处理30min,采用分光光度法测定果肉中POD、PME的活性,用天然凝胶电泳法以及活性染色法测定POD、PME同工酶的变化,用SDS凝胶电泳法测定果肉中可溶性蛋白含量。结果表明:100～200MPa超高压处理使荔枝果肉中POD活性上升且出现新的同工酶,300～400MPa超高压处理则使其活性降低且新出现的同工酶消失;100MPa压力处理使荔枝果肉中PME活性上升且出现新的同工酶,200～400MPa超高压处理则使其活性降低且新出现的同工酶消失;100MPa超高压处理使荔枝果肉中可溶性蛋白含量有所增加,而在200～400MPa压力处理下其含量持续下降。In order to investigate the effects of ultra high pressure (UHP) on the content of soluble protein, peroxidase (POD) and pectinmethylesterase (PME) in litchi fruit, the pulp of litchi (Litchi chinensis Sonn cv. Huaizhi) was subjected to UHP treatment (100-400 MPa for 30 min at 10°C). The activities of POD and PME were detected by spectrophotometry, the isoenzymes of POD and PME were detected by native-PAGE and active staining. The content of soluble protein was detected by SDS-PAGE. Results showed that the POD activity raised and the new isoenzyme appeared when a treatment of 100-200 MPa was applied, the treatment of pressure 300-400 MPa made the POD activity decrease and the new isoenzyme disappear. The PME activity ascended and the new isoenzyme of PME appeared at 100 MPa; when the treatment of 200-400 MPa was applied the PME activity lowered and the new isoenzyme disappeared. The content of soluble protein had a little increase at 100 MPa, but continue to declined at 200-400 MPa.

关 键 词：超高压处理 荔枝果肉 过氧化物酶 果胶甲基酯酶 可溶性蛋白 

分 类 号：Q55[生物学—生物化学] O521.9[理学—高压高温物理]