脉冲电场对食品中酶的影响  

EFFECTS OF PEF ON ENZYMES IN FOOD

作　　者：徐娅莉[1] 曾新安[1] 王德培[1] 徐苇华 

机构地区：[1]南理工大学食品与生物工程学院,广州五山510640

出　　处：《食品研究与开发》2005年第6期72-76,共5页Food Research and Development

基　　金：广州市重大科技攻关项目资助(2001-z-108-01)。

摘　　要：综述了高强脉冲电场的产生,对酶作用的潜在优势以及操作参数、酶的种类、含酶介质对PEF作用酶的效果影响。列举了PEF对碱性磷酸酶、蛋白酶、多酚氧化酶、脂酶等食品中几种重要酶的作用效果,并探讨了其对酶作用的几种机理。最后对PEF钝酶的工业利用进行了展望。This article summarised the potential advantage of high intensity pulsed electric field （PEF） impacting on enzymes. The main introduction was about the influence of process parameters, medium properties and types of enzymes. It also presented the effects of PEF on some enzymes which are important in food, such as alkaline phosphatase, protease, lipase, peroxidase and so on. The mechanism of PEF on enzymes were discussed at the end of this paper.

关 键 词：脉冲电场 酶 温度 

分 类 号：TS201.3[轻工技术与工程—食品科学]