瞬变高压对鲜乳中乳过氧化物酶活性的影响  

Effects of Instantaneous High-pressure on the Activity of Lactoperoxidase in Raw Milk

作　　者：何青云[1] 陈从贵[1] 王武[1] 方红美[1] 史勇立[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽合肥230009

出　　处：《食品科学》2009年第15期59-62,共4页Food Science

基　　金：安徽省自然科学基金项目(070411022)

摘　　要：本研究基于连续高压射流形成的脉冲加压方式,通过单因素和二次回归正交组合试验考察瞬变高压对鲜牛乳中乳过氧化物酶(LP)的影响。结果表明:进料温度35℃、处理4min条件下,40～80MPa的瞬变高压能够显著激活LP酶;相同进料温度下,60MPa处理2～8min,LP酶活性随处理时间的延续显著降低(P<0.05);20MPa瞬变压力下,进料温度为45℃时LP酶活性达到最高;影响LP酶活性的主次顺序为:进料温度>处理压力>处理时间,而且该三个因素对LP酶活性的影响存在交互作用,并可用二次多项式模型Y=62.70-9.43A2-7.96B2+3.44C2加以描述。Pulsed pressure caused by the continuous high-pressure jet of reciprocating pump was applied to treat raw milk for sterilization. The effects of feed temperature, pressure and treatment time on the activity of lactoperoxidase in raw milk were investigated by single-factor and quadratic orthogonal rotation combination design methods. When raw milk was pressurized at 40- 80 MPa for 4 min at 35 ℃, the activity of lactopemxidase elevated significantly. While at the same temperature, pressure treatment at 60 MPa for 2-8 min led to sustained marked decline of the activity of lactoperoxidase （P 〈 0.05）. The highest activity of lactoperoxidase was attained by instantaneous 20 MPa pressure treatment at 45 ℃. The significant sequence of the three factors affecting the activity of lactoperoxidase （Y） was as follows： feed temperature （A） 〉 pressure （B） 〉 treatment time （C） and all these factors had a significant mteraction effect, which could be described by a regression equation： Y = 62.70 - 9.43A^2 - 7.96B^2 ＋ 3.44C^2.

关 键 词：鲜牛乳 瞬变高压 中温 乳过氧化物酶 活性 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]