超声波灭酶机制及其在食品加工中的应用  

The mechanism of enzyme inactivation induced by ultrasound and its application in food processing

作　　者：程新峰[1] 蒋凯丽[1] 朱玉钢 杭华[1] 张慜[2] 

机构地区：[1]安徽师范大学环境科学与工程学院,安徽芜湖241002 [2]江南大学食品学院,江苏无锡214122

出　　处：《食品工业科技》2016年第8期351-357,共7页Science and Technology of Food Industry

基　　金：安徽师范大学博士科研启动基金项目(2014bsqdjj52);安徽师范大学项目培育基金(2015xmpy12);国家级大学生创新创业训练计划项目(201510370022)

摘　　要：超声波是一项新型食品加工技术,已被广泛用于食品加工中各个操作单元,如杀菌、灭酶、果汁脱气等。本文首先概括了超声波钝化食品内源酶的机理,随后分析了影响超声波灭酶效果的因素,最后介绍了超声场下酶失活动力学模型及该技术在食品加工中的应用现状,指出其中存在的问题,以期望为超声波灭酶技术在食品加工中的开发与利用提供理论支持。Ultrasound was a new food processing technology,which could be utilized in various food processes,including sterilization,enzyme inactivation,juice degassing,and so on. Firstly,the inactivation mechanisms of food endogenous enzymes by ultrasound were summarized. Secondly,the affecting factors of the enzyme inactivation by ultrasound were discussed. Finally,the inactivation kinetic models of enzymes by ultrasound and the application of this technology in food processing were reviewed,and its technical problems and insufficiency were indicated. This paper could provide theoretical support for the development and utilization of ultrasound technology in food process.

关 键 词：超声波 空化效应 动力学模型 机理 内源酶 

分 类 号：TS205[轻工技术与工程—食品科学]