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》2012年第4期122-127,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(g/mL)条件下对冰鲜玛咖处理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。The purpose of the present study was to explore the application of microwave to inactivate myrosinase in maca. One- factor-at-a-time experiments were can＇ied out to investigate the effects of microwave intensity, treatment time and material-to-liquid ratio on the residual activity of myrosinase and glucosinolate content. Response surface methodology was employed to optimize the operating parameters based on the residual activity of myrosinase. A regression model that describes the residual activity of myrosinase as a function of the operating parameters was established. The results showed that myrosinase in maca almost lost all of its activity under the conditions： microwave intensity 14 W/g, material-to-liquid ratio 2：1, and treatment tine 60 s. In addition to effectively inactivating myrosinase, the microwave treatment resulted in a decrease of 28% and 21% in glucosinolate and VC contents, respectively compared with the traditional hot water blanching time, but had little effect on protein content.

关 键 词：玛咖 微波钝化 黑芥子酶 烫漂 芥子油苷 响应面分析 

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]