电场处理对酶活力的影响  

The Effects of Electric Field Treatments on Enzyme Activity

作　　者：黄艺 李丹丹[1] 杨哪[2] 陶阳[1] 韩永斌[1] Huang Yi;Li Dandan;Yang Na;Tao Yang;Han Yongbin(Whole Grain Food Engineering Research Center,College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095;College of Food Science and Technology,Jiangnan University,Wuxi 214122,Jiangsu)

机构地区：[1]南京农业大学食品学院全谷物食品工程研究中心,南京210095 [2]江南大学食品学院,江苏无锡214122

出　　处：《中国食品学报》2021年第11期377-388,共12页Journal of Chinese Institute Of Food Science and Technology

基　　金：江苏省自然科学基金青年科学基金项目(BK20190523);江苏省优势学科人才引进项目(080/80900605)。

摘　　要：电场处理是一种利用高电流或高电压实现快速传热或传质的新型食品加工技术,在酶促反应领域具有"绿色、高效、连续化"等生产属性。目前,电场主要用于钝化食品中酶活力,从而延长食品的保藏期。实际上,电场处理亦可通过电化学反应和极化效应提高酶活力。本文从现有电场技术原理和优缺点出发,概述电场技术在酶促反应领域的研究现状,指出电场改变酶活力的作用机理,探讨电场钝化和改善酶活力的关键影响因子,展望电场在酶促反应领域的应用前景。Electric Field treatment is a food processing technique,which enables fast heat or mass transfer by inducing high current or high voltage.At present,electric field-based techniques are mainly used to inactivate enzymes in food and to improve the shelf life of food.However,they can also improve enzyme activity through electrochemical reaction and polarization effect.In this paper,the principle,advantages and disadvantages of the current electric field-based techniques were introduced,the research status of the electric field-based techniques in enzymatic reaction was summarized,the mechanism of the electric field affecting enzyme activity was presented,the key factors influencing the electric field passivation and the improvement of enzyme activity were discussed,and the application prospects of electric field in enzymatic reaction were prospected.

关 键 词：电场技术 酶活力 电化学反应 极化效应 酶促反应 

分 类 号：TS201.25[轻工技术与工程—食品科学]