高密度二氧化碳技术对鲜切莲藕酶活性的影响  

Effect of desen phase carbon dioxide on enzyme activity of fresh-cut lotus root

作　　者：张华[1] 董月强[1] 李星科[1] 司俊玲[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002

出　　处：《食品与机械》2013年第1期170-172,176,共4页Food and Machinery

基　　金：国家"十二五"科技支撑项目(编号:2012BAD37B07);河南省重点科技攻关项目(编号:112102110015)

摘　　要：分别研究高密度二氧化碳(DPCD)和热处理技术对鲜切莲藕中酶的活性以及褐变的影响。结果表明,经DPCD处理的鲜切莲藕比热处理的多酚氧化酶(PPO)、过氧化物酶(POD)和苯丙氨酸解氨酶(PAL)残余酶活分别降低了69%,80%,21%;随着处理压力增加,PPO、POD和PAL残余酶活显著降低,而温度的增加对上述残余酶活影响不大。DPCD处理的鲜切莲藕贮藏1周后,PPO和POD残存酶活仅为25%,14%,褐变度(L*)值比热处理高了30.7%,显著抑制了鲜切莲藕的褐变。说明DPCD技术较好地保护了鲜切莲藕的色泽和品质。Investigated effects on enzyme activity and browning of fresh-cut lotus root treated by Desen Phase Carbon Dioxide （DPCD） and heat. The results showed that the activities of Polyphenol oxi dase（PPO）, Peroxidase （POD） and Phenylalanine ammonia lyase （PAL） were reduced 69%,80% and 21% by DPCD treatment to the heat treatment. By the rising of treating pressure, the retained en- zyme activity of PPO, POD and PAL drops observably, however, the increase of temperature had an inconspicuous retained enzyme ac- tivity mentioned above. Through one week preservation, the residual enzyme activities of PPO and POD by DPCD were only 25% and 14%, and the browning values was 30. 7% higher than the heat treatment. The browning of fresh cut lotus root is significantly in- hibited by DPCD. Therefore DPCD technology can well protect the color and Qualitv of fresh-cut lotus root.

关 键 词：高密度二氧化碳技术 鲜切莲藕 多酚氧化酶 过氧化物酶 酶活性 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]