高密度二氧化碳技术对鲜切莲藕褐变相关酶活的影响  

Effect of dense phase carbon dioxide on enzyme activity associated with browning of fresh-cut lotus root

作　　者：张华[1] 董月强[1] 李青[1] 袁博[1] 纵伟[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：《食品工业科技》2013年第22期290-293,共4页Science and Technology of Food Industry

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

摘　　要：以鲜切莲藕为试材,研究了DPCD处理压力、温度、时间对鲜切莲藕酶活性、色泽的影响,并进一步优化了DPCD工艺。结果表明,随着DPCD处理压力、温度、时间的增加,鲜切莲藕的PPO、POD残存酶活显著降低。优化DPCD工艺为18MPa、30℃、30min,在此工艺下鲜切莲藕的PPO、POD残存酶活分别下降到24.14%、10.84%,L*值为71.50。贮藏一周后PPO、POD残存酶活只有22.32%、13.72%,L*值为66.31。DPCD处理鲜切莲藕,能有效钝化PPO、POD酶活性,较好地保护鲜切莲藕的色泽和品质。The pressure,temperature,time of DPCD processing conditions for the fresh-cut lotus root were investigated and optimized in this study. As a result,with the rising of treating pressure,time,temperature,the browning and the residual enzyme activity of the fresh-cut lotus root reduced significantly. The best processing condition was finally determined ：18MPa,30℃,30min. Under this condition,the L＊ value was 71.50, the residual enzyme activity of PPO,POD decreased to 24.14% ,10.84%. After one-week＇s storage,the L＊ value retained 66.31 ,the residual enzyme activity of PPQ and POD retained 22.32% and 13.72%. The browning of fresh-cut lotus root was inhibited significantly by DPCD treatment. Therefore the DPCD treatment could protect the color well and keep good quality of the fresh-cut lotus root.

关 键 词：高密度二氧化碳 残存酶活 褐变 品质 优化 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]