摘要
探讨了在室温下,不同压力和保压时间对茭白过氧化物酶和苯丙氨酸解氨酶活性的影响,研究了茭白的抗坏血酸含量、可溶性固形物含量及色泽在600 MPa的超高压下随时间的变化规律,确定了茭白的超高压处理工艺条件。结果表明:在室温下,600 MPa的超高压处理10min,可以显著降低过氧化物酶和苯丙氨酸解氨酶的活性,而茭白的抗坏血酸含量、可溶性固形物含量及色泽得以最大程度地保留。
A study was carried out about the effect of ultra high pressure treatment （100-600MPa）and treatment time（10-30min） at room temperature on the peroxidase（POD） and phenylalanine ammonia lyase （PAL）activity of water bamboo shoot. The variation of the ascorbic acid and total soluble solids content and the color of water bamboo shoot with treatment time were also investigated. Results showed that the residual activity of POD and PAL were decreased obviously under 600MPa for 10min and the nutrition and quality were preserved well at room temperature. The optimal conditions for ultra high pressure treatment was 600MPa pressure for 10min.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2007年第10期89-92,共4页
Food and Fermentation Industries
基金
国家自然科学基金重点项目(No.20436020)
关键词
超高压
茭白
过氧化物酶
苯丙氨酸解氨酶
ultra high pressure, water bamboo shoot, peroxidase, phenylalanine ammonia lyase
作者简介
硕士研究生
江波教授为通讯作者。
