微波处理对毛豆仁POD酶活的影响  

Effects of Microwave Treatment Conditions on the POD Activity of Green Soybean

作　　者：卓成龙[1,2,3] 宋江峰[2,3] 李大婧[2,3] 金邦荃[1] 刘春泉[2,3] 

机构地区：[1]南京师范大学金陵女子学院,江苏南京210097 [2]江苏省农业科学院农产品加工研究所,江苏南京210014 [3]国家农业科技华东(江苏)创新中心-农产品加工工程技术研究中心,江苏南京210014

出　　处：《食品科学》2010年第14期289-293,共5页Food Science

基　　金：江苏省农业科技自主创新资金项目(CX(09)628);国家农业综合开发土地治理省级科技推广项目(2009KJ-16);国家农业综合开发产业化经营财政补贴项目(320000291)

摘　　要：比较不同微波处理条件下毛豆仁POD酶活变化,建立微波处理功率、时间、料水比与POD酶活的数学回归模型。通过响应面优化出最佳灭酶工艺参数:在微波功率650W、料水比2:1(g/mL)条件下处理80s,检测不到POD酶活,且感官、营养品质较佳。结果显示:与传统热水烫漂相比,在有效钝化POD酶活的前提下,VC损失率下降14.02%,叶绿素损失率下降11.43%,粗脂肪和蛋白质含量无显著变化。Green soybean was subjected to microwave treatment,and the effects of microwave power,length of treatment and material-to-water ratio on the peroxidase （POD） activity of green soybean were investigated in this study.A mathematical model was established to describe the relationship of the POD activity of green soybean with the above treatment conditions.Response surface analysis was employed to analyze the pairwise interactive effects of these treatment conditions on the POD activity of green soybean,and the results showed that the 80 s microwave treatment at 650 W and a material-water ratio of 2：1 （g/mL） could thoroughly inactivate the POD in green soybean and resulted in decreases in the losses of VC and chlorophyll by 14.02% and 11.43%,respectively,when compared with conventional hot water blanching;however,there were no significant differences in the losses of crude and protein between both treatment methods.

关 键 词：毛豆仁 微波处理 POD 

分 类 号：TS205.7[轻工技术与工程—食品科学]