摘要
菠萝在经过压榨、沉淀、分离等处理后分离得到的菠萝果汁中含有大量的菠萝蛋白酶,在中性条件下,甚至在60~80℃活力还是稳定的,但此类酶的专一性较差。另外,在果汁中还存在多酚氧化酶,它能催化酚类底物氧化,与果汁的褐变有很大的关系。鉴于菠萝蛋白酶和多酚氧化酶的特点,我们将钝酶的温度定在75~95℃,来比较加热钝酶对菠萝带肉果汁稳定性的影响。研究结果表明,85℃(30 min)加热钝酶为菠萝果肉果汁的最佳钝酶工艺。
Pineapple after squeezing, precipitation and separation of the separation of pineapple juice contains a large number of bromelain, under the condition of neutral, even at 60 ℃, 80 ℃ vitality is stable, but the specificity of such enzymes was poor. Additional, still exist in the fruit juice, polyphenol oxidase, it can be phenolic substrates catalyzed oxidation, has a lot to do with fruit juice Browning. Given the pineapple proteinase, and the characteristics of polyphenol oxidase, we will blunt enzyme temperature between 75 ℃ to 95 ℃, to compare the heating blunt the effect on the stability of the enzyme for pineapple with meat juice. The results shows that 85 ℃(30 min) heating for pineapple juice best blunt enzyme enzyme technology.
出处
《现代食品》
2017年第15期93-97,共5页
Modern Food
关键词
菠萝
流变性
酶
色差
Pineapple
Rheological property
Enzyme
Aberration
