超高压对酱曲多酚氧化酶激活和钝化作用动力学研究  

Kinetics of Polyphenoloxidase Activation and Inactivation in Soybean Paste Koji by Ultra-high Pressure

作　　者：苏光明[1] 朱松明[1] 胡菲菲[1] 徐梦龙 于勇[1] 

机构地区：[1]浙江大学生物系统工程与食品科学学院,杭州310058

出　　处：《农业机械学报》2015年第10期257-265,共9页Transactions of the Chinese Society for Agricultural Machinery

基　　金：国家高技术研究发展计划(863计划)资助项目(2011AA100801)

摘　　要：研究了超高压处理（100～500 MPa,1～20 min）和热处理（40、60、90℃,1～20 min）对酱曲多酚氧化酶（Polyphenoloxidase,PPO）活性的影响,并分析了PPO的压变动力学。试验结果表明：较低的超高压加工（HPP）处理（100～300 MPa）对酱曲PPO有激活作用,200 MPa处理10 min能最大限度地激活酱曲PPO,相对活性为135%;较高的HPP处理（350～500 MPa）对酱曲PPO有显著的钝化作用,且钝化效果随着压力的增加和处理时间的延长而逐渐增强,但随着处理时间的延长,钝化作用趋于一个最大值,该最大值在350、400、450、500 MPa时分别为74.0%、55.4%、62.8%、66.5%。通过动力学模型拟合发现：酱曲PPO的激活/钝化特征在不同压力范围表现不同。100～200 MPa的HPP处理对酱曲PPO的钝化符合两段式一级动力学模型（R2≥0.970）;250～300 MPa的HPP处理对酱曲PPO的激活作用符合一级分数转换模型（R2≥0.994）;而350～500 MPa的HPP钝化处理符合两段式动力学模型与一级动力学模型的混合模型（R2≥0.995）。试验结果为更进一步的探索研究奠定了理论基础。In order to investigate the possibility of applying HPP in the production of soybean paste,the effects of HPP treatments（ 100 ～ 500 MPa,1 ～ 20 min） and heat treatments（ 40,60,90℃,1 ～ 20 min） on koji PPO activity were studied,which are important in forming the color of final product. The activation or inactivation kinetics of PPO following HPP treatment was also evaluated. Results showed that HPP treatment at low pressure（ 100 ～ 300 MPa） could activate the PPO activity with maximum relative activity of 135% at 200 MPa for 10 min. While at a higher pressure between 350 MPa and 500 MPa,koji PPO can be inactivated significantly; a larger degree of inactivation was obtained at a higher pressure with a longer pressure holding time. Moreover,the degree of inactivation could approach a maximum level with an endless pressure treatment,the maximum inactivation differed with different pressure levels,which could be expressed as 74. 0%,55. 4%,62. 8%,66. 5% at 350,400,450,500 MPa,respectively.Kinetic analysis indicated that the patterns of koji PPO activation or inactivation could be expressed in a different way at different pressure levels. The PPO activation pattern following HPP treatment at 100 ～200 MPa could be described well by a two-step first-order model with coefficient of determination（ R2）higher than 0. 970. The survival curves with 250 ～ 300 MPa HPP treatment followed the fractional conversion model with R2 higher than 0. 994. The biphasic model was proved to be suitable to describe the kinetics of koji PPO inactivation treated by HPP between 350 MPa and 500 MPa,with R2 higher than0. 995. The results support the further investigation in shortening the fermentation time and improving the quality of final product of soybean paste by applying HPP.

关 键 词：黄豆酱曲 多酚氧化酶 超高压处理 动力学模型 

分 类 号：TS201.1[轻工技术与工程—食品科学]