超高压对食品中酶的影响  

Effects of ultra-high pressure on enzyme of food

作　　者：张海峰[1] 白杰[1] 刘姗姗[1] 金文刚[1] 

机构地区：[1]宁夏大学农学院,宁夏银川750021

出　　处：《农业科学研究》2008年第1期92-95,98,共5页Journal of Agricultural Sciences

摘　　要：食品中的酶类是导致食品品质降低的重要原因之一.以近几年有关超高压技术在食品中应用的文献为基础,对超高压处理对酶活性的影响进行了综述.在报道超高压钝化酶类物质的基本原理之上,对影响超高压灭酶效果的因素,如温度、压力、时间、加压方式和介质环境等以及超高压对食品中主要酶类物质和酶反应动力学产生的影响作了详尽的阐述,列举了丰富的实例,展望了超高压在食品领域的应用前景和发展方向.Enzyme of food is one of most important factors that cause food＇s decay. Based on the references about ultra-high pressure for food processing application, the research advance of the effects of ultra-high pressure processing on enzyme of foods was summarized in this paper. At first, the mechanism of ultra-high pressure inactivation of food＇s enzyme were summarized. And then, the factors affecting the inactivation of enzyme, such as magnitude and duration of pressure, type of pressure, temperature, value, food components, additive and water activity were discussed. Finally, the prospect and development for application of ultra-high pressure in food science were forecasted.

关 键 词：超高压 食品 酶 影响 

分 类 号：Q55[生物学—生物化学]