温度协同超高压处理对洋葱的蒜氨酸酶的影响  

Effect of Ultra High Pressure and Heating Treatments on Alliinase of Onion

作　　者：江霆[1] 马永昆[1] 叶华[1] 宋丹丹[1] 

机构地区：[1]江苏大学食品与生物工程学院,镇江212013

出　　处：《食品工业》2008年第2期17-19,共3页The Food Industry

基　　金：国家863计划项目(2007AA100405);江苏省镇江市农业重点攻关项目(NY2006044)

摘　　要：研究温度协同超高压处理对洋葱蒜氨酸酶活性的影响。在不同压力对酶活影响的基础上,考察不同处理温度和保压时间的超高压处理对酶激活和抑制作用的影响。结果表明:在处理温度20℃、保压时间10 min时,200 MPa处理时酶活最大;大于200 MPa。酶活随压力增大而下降。200 MPa、20℃时。保压时间对酶的激活影响很小;400 MPa、20℃时,酶活处于抑制状态,且随保压时间延长迅速下降。200 MPa、10 min和400Mpa、10 min时,在30℃左右的温度协同高压处理对酶活有一定的激活作用;高于30℃时,酶活随温度升高而明显下降。The effect of ultra high pressure combined with heating treatment on the alliinase activity of onion was investigated in this paper. After the study of the effect of different pressure on alliinase activity, the effect of different temperature and different sustaining time was investigated. Results showed that alliinase activity reached the maximal level under 200 MPa, and reduced gradually under the pressure above 200 MPa on the condition of 20~C and sustaining time 10 min. Alliinase activity did not remarkly be effected when the sustaining time increased under 20℃ and 200 MPa; but it reduced rapidly under 20℃ and 400 MPa. Alliinase activity reached the maximal level under 30℃, and reduced rapidly under the temperature above 30℃ on the condition of 200 MPa, 10 min and 400 MPa, 10 min.

关 键 词：洋葱 超高压 温度 蒜氨酸酶 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]