冻结条件对双孢蘑菇PPO和POD活性的影响  

Effect of Freezing on PPO and POD Activity of Agaricus brunnescens Peck

作　　者：赵吉顺[1] 赵天瑞[1] 樊建[1] 许源 

机构地区：[1]昆明理工大学化学工程学院,云南昆明650224 [2]云南梅塞尔气体产品有限公司,云南昆明650106

出　　处：《中国食用菌》2010年第3期43-45,共3页Edible Fungi of China

基　　金：国家科技支撑计划资助项目(项目编号:2008BADA1B05-6)

摘　　要：采用喷雾式流态化液态CO2速冻及缓冻技术,研究了冻结温度、速度对双孢蘑菇多酚氧化酶(PPO)和过氧化物酶(POD)活性的影响。结果表明:冻结温度、速度对酶的活性有明显的影响,在75℃、60℃、45℃及35℃(缓冻)下进行冻结时,双孢蘑菇的PPO活性分别下降了70.5%、66.3%、56.8%及19.6%,POD活性分别下降了74.3%、71.1%、64.5%及21.6%。Using slow freezing and liquid CO2 quick freezer by the fashion of spray and flowed state,the effect of freezing temperature and rate on polyphenoloxidase（PPO） and peroxidase（POD） activity of Agaricus brunnescens Peck were studied.The results showed that freezing temperature and rate significantly affected enzymatic activity.Under the temperature of 75℃,60℃,45℃ and 35℃（slow freezing）,the activities of PPO decreased 70.5%,66.3%,56.8% and 19.6%,and the activities of POD decreased 74.3%,71.1%,64.5% and 21.6%.

关 键 词：双孢蘑菇 液态CO2速冻 冻结工艺 酶活性 

分 类 号：S646.11[农业科学—蔬菜学]