通电加热条件对豆浆中脂肪氧化酶活性的影响  

Effects of ohmic heating on the activity of lipoxygenase in soymilk

作　　者：韩健飞 单长松[2] 王少刚[1] 宋占华[1] 吴澎[2] 李法德[1] 

机构地区：[1]山东农业大学机械与电子工程学院,山东泰安271018 [2]山东农业大学食品科学与工程学院,山东泰安271018

出　　处：《粮油食品科技》2016年第3期49-54,共6页Science and Technology of Cereals,Oils and Foods

基　　金：国家自然科学基金(31171759);山东省自然科学基金(ZR2011CM028);山东省科技发展计划(2013GNC11307)

摘　　要：采用通电加热和传统(油浴)加热两种方式处理豆浆样品,研究通电加热过程中电源电压、电源频率和保温时间对豆浆中脂肪氧化酶活性的影响。结果表明:采用的电源电压越高,通电加热处理后的豆浆中脂肪氧化酶活性越高;较高的电源频率对脂肪氧化酶的钝化具有显著的促进作用,但是当电源频率超过500 Hz后,电源频率的提高对脂肪氧化酶的活性影响较小;延长保温时间会促进脂肪氧化酶的钝化,通电加热过程中电场的存在会促进脂肪氧化酶的钝化。各因素对脂肪氧化酶活性的作用规律,可以对通电加热设备的设计与生产产生积极的指导作用。To investigate the effects of power voltage,frequency and holding warm time on the activity of lipoxygenase in soymilk, ohmic heating and conventional heating( oil bath heating) for the soymilk were employed. The results showed that by ohmic heating the lipoxygenase activity of soymilk increased with the increasing of voltage; the higher power frequency had a significant effect on the passivation of lipoxygenase; but a little effect on lipoxygenase activity when power frequency exceeded 500 Hz; extending holding warm time and the electric field accelerated the passivation of lipoxygenase. This investigation could have positive instructive effects on the design and production of ohmic heating equipment.

关 键 词：通电加热 豆浆 脂肪氧化酶 钝化 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]