响应面法优化微波钝化玛咖黑芥子酶活  

Optimization of Microwave Inactivation of Myrosinase Activity in Maca by Response Surface Methodology

作　　者：涂行浩[1] 张弘[1] 郑华[1] 甘瑾[1] 徐珑峰[1] 李坤[1] 

机构地区：[1]中国林业科学研究院资源昆虫研究所国家林业局资源昆虫培育与利用重点实验室,云南昆明650224

出　　处：《食品科学》2011年第18期148-153,共6页Food Science

基　　金：国家林业公益性行业科研专项(201004028)

摘　　要：探讨微波处理在钝化玛咖黑芥子酶相对酶活研究中的应用。通过单因素试验考察微波强度、处理时间以及料液比3个主要因素对玛咖黑芥子酶相对酶活和芥子油苷的影响。以黑芥子酶相对酶活为响应值,进行响应面分析(response surface methodology,RSM)和优化,建立微波钝化玛咖黑芥子酶相对酶活的回归模型。结果显示:在微波强度14W/g、料液比2:1条件下处理60s,玛咖黑芥子酶相对酶活几乎完全丧失。与传统热水烫漂相比,在有效钝化黑芥子酶相对酶活的前提下,玛咖芥子油苷损失率下降28%,VC损失率下降21%,蛋白质含量无显著变化。Response surface methodology was used to optimize microwave inactivation of myrosinase in maca.Firstly,the effects of three factors such as microwave intensity,microwave treatment time and material-to-liquid ratio on myrosinase activity and glucosinolate content of maca were investigated by one-factor-at-a-time method.Subsequently,a mathematical model for myrosinase activity in maca was established based on a three-variable,three-level central composite design.Finally,response surface analysis was carried out to optimize the above three factors for minimizing relative myrosinase activity.The results showed that the myrosinase in maca could be inactivated completely after 60 s microwave treatment at a microwave intensity of 14 W/g and a material/liquid ratio of 2：1（g/mL）.The losses of glucosinolates and vitamin C in maca subjected to microwave treatment revealed the decrease by 28% and 21% when compared with conventional hot water blanching.Meanwhile,no significant difference in protein loss between both treatment methods was observed.

关 键 词：玛咖 微波钝化 黑芥子酶 烫漂 芥子油苷 

分 类 号：TS201.1[轻工技术与工程—食品科学] S205.9[轻工技术与工程—食品科学与工程]