摘要
研究了脉冲强磁场对牛乳中过氧化物酶、脂肪酶、过氧化氢酶的钝化效果。结果表明,脉冲强磁场对以上3种酶均有很好的钝化效果,且钝化作用的顺序由强到弱为:过氧化氢酶>脂肪酶>乳过氧化物酶;当磁场强度在8.01～18.69T、脉冲数在0～10内,以上3种酶的失活率最大值分别为:乳过氧化物酶47.5%,脂肪酶53.6%,过氧化氢酶90.3%。通过二元回归分析的方法建立了以磁场强度、脉冲数为影响因素的,与酶失活率相关的回归方程,并检验了模型的可靠性,结果表明:脉冲数和脉冲磁场强度对以上3种酶的钝化效果都存在显著影响,而且脉冲磁场的强度和脉冲数对牛乳中脂肪酶的钝化效果存在一定的协同效应。文中提供了一种牛乳预处理的新技术,并初步探讨了脉冲强磁场对牛乳中酶的钝化机理,为脉冲强磁场在液体食品中杀菌以及钝酶方面的研究以及工业化生产提供了很好的理论依据。
The effect of Pulsed High Magnetic Field （PHMF） on milk peroxidase, lipase, catalase of milk was studied in this paper. And the results showed that： PHMF has great effect on the inactivation of enzymes mentioned above,and the order of the inactivation effect on the three enzymes was： Catalase 〉 Lipase 〉 milk peroxidase. The max inactivation rate of milk peroxidase, Lipase and Catalase is 47.5% , 53.6% and 90.3% respectively under the condi- tion o8.01T- 18.69T magnetic field intensity, 0 -10 pulsed numbers. Regression equations about the enzyme inactivation effect were set up through the binary regression analysis method. The influencing factors of these models were magnetic field intensity and pulse count. The reliability of the models were tested. The results showed the following： the magnetic field intensity and pulse numbers have significant influence on the enzymes mentioned above, and more over, these factors have synergy effect on lipase. This paper provided a new method for milk pretreatment, and discussed the mechanism of PHMF on enzymes in milk. The research of this paper has important significance for the liquid food steri- lization and enzyme inactivation. It also provides a theoretical basis in the related field of industrialized production.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2010年第11期78-83,共6页
Food and Fermentation Industries
基金
国家863计划项目(编号:2007AA100405)
项目介绍:课题名称为食品非热加工技术与设备
属于农业生物制造与食品精细加工技术及产品项目
关键词
脉冲强磁场
牛奶
乳过氧化物酶
脂肪酶
过氧化氢酶
pulsed high magnetic field, inactivation, milk peroxidase, lipase, catalase
作者简介
第一作者：硕士研究生。
