全部 标题 作者
关键词 摘要

OALib Journal期刊
ISSN: 2333-9721
费用:99美元

查看量下载量

相关文章

更多...

超高压处理对荔枝果肉中两种酶和可溶性蛋白的影响

DOI: 10.11858/gywlxb.2005.02.014, PP. 179-183

Keywords: 超高压,荔枝果肉,过氧化物酶,果胶甲基酯酶,可溶性蛋白

Full-Text   Cite this paper   Add to My Lib

Abstract:

为了研究超高压处理对荔枝果肉中过氧化物酶(POD)、果胶甲基酯酶(PME)及可溶性蛋白含量的影响,将荔枝(“淮枝”品种)果肉在100~400MPa压力、10℃温度条件下处理30min,采用分光光度法测定果肉中POD、PME的活性,用天然凝胶电泳法以及活性染色法测定POD、PME同工酶的变化,用SDS凝胶电泳法测定果肉中可溶性蛋白含量。结果表明:100~200MPa超高压处理使荔枝果肉中POD活性上升且出现新的同工酶,300~400MPa超高压处理则使其活性降低且新出现的同工酶消失;100MPa压力处理使荔枝果肉中PME活性上升且出现新的同工酶,200~400MPa超高压处理则使其活性降低且新出现的同工酶消失;100MPa超高压处理使荔枝果肉中可溶性蛋白含量有所增加,而在200~400MPa压力处理下其含量持续下降。

References

[1]  Yuste J, Capellas M, Pla R, et al. High Pressure Processing for Food Safety and Preservation: A Review [J]. J Rapid Methods and Automation in Microbioligy, 2001, 9(1): 1-10.
[2]  Pan K, Sun Y M, Huang L. The Effect of Ultra High Pressure Processing on Enzymes Related to Food Quality [J]. Food Sci, 2003, 24(3): 142-146. (in Chinese)
[3]  潘科, 孙远明, 黄丽. 超高压加工对食品品质酶的影响 [J]. 食品科学, 2003, 24(3): 142-146.
[4]  Zhao Y H, Gao X Y. Lectures of Experimental Technology of Biochemistry [M]. Guangzhou: South of China University of Technology Press, 2000, 45-50: 170-176. (in Chinese)
[5]  赵亚华, 高向阳. 生物化学实验技术教程 [M]. 广州: 华南理工大学出版社, 2000, 45-50: 170-176.
[6]  Prestamo G, Arabas J, Broczek M F, et al. Reaction of B. cereus Bacteria and Peroxidase Enzymes under Pressure > 400 MPa [J]. J Agric Food Chem, 2001, 49: 2830-2834.
[7]  Alonso J, Rodriguez T, Canet W. Purification and Characterization of Two Pectinmethylesterase from Persimmon(Diospyros kaki) [J]. J Sci Food Agric, 1997, 75: 352-358.
[8]  Helen M M, Roger E, Wendy J P. Purification and Properties of the Major Pectinesterases in Lemon Fruits (Citrus limon) [J]. J Sci Food Agric, 1993, 62: 163-168.
[9]  Hendrickx M, Ludikhuyze L, Broeck I V D, et al. Effect of High Pressure on Enzymes Related to Food Quality [J]. Trends in Food Sci Tech, 1998, 9: 197-203.
[10]  Arroyo G, Sanz P D, Prestamo G. Response to High-Pressure, Low-Temperature Treatment in Vegetables: Determination of Survival Rates of Microbial Populations Using Flow Cytometry and Detection of Peroxidase Activity Using Confocal Microscopy [J]. Applied Microbiology, 1999, 86: 544-556.
[11]  Krebbers B, Matser A M, Koes M, et al. Quality and Storage-Stability of High-Pressure Preserved Green Beans [J]. J Food Engineering, 2002, 54: 27-33.
[12]  Quaglia G B, Gravina R, Paperi R, et al. Effect of High Pressure Treatments on Peroxidase Activity, Ascorbic Acid Contend and Texture in Green Peas [J]. Lebensmittel Wissenschaft und Technologie, 1996, 29: 552-555.
[13]  Polydera A C, Galanou E, Stoforos N G, et al. Inactivation Kinetics of Pectin Methylesterase of Greek Navel Orange Juice as a Function of High Hydrostatic Pressure and Temperature Process Conditions [J]. J Food Engineering, 2004, 62: 291-298.
[14]  Nienaber U, Shellhammer T H. High-Prssure Processing of Orange Juice: Kinetics of Pectinmethylesterase Inactivation [J]. J Food Sci, 2001, 66(2): 328-331.
[15]  Ratchda T, Dave A L, Jennifer M A. Effect of High-Pressure Treatment on the Texture of Cherry Tomato [J]. J Agri Food Chem, 2000, 48: 1434-1441.
[16]  Shook C M, Shellhammer T H, Schwartz S J. Polygalacturonase, Pectinesterase, and Lipoxygenase Activities in High-Pressure-Processed Diced Tomatoes [J]. J Agri Food Chem, 2001, 49: 664-668.
[17]  Kim Y S, Park S J, Cho Y H, et al. Effect of Combined Treatment of High Hydrostatic Pressure and Mild Heat on the Quality of Carrot Juice [J]. J Food Sci, 2001, 66(9): 1355-1360.

Full-Text

Contact Us

service@oalib.com

QQ:3279437679

WhatsApp +8615387084133