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超高压处理对多酚氧化酶活性的影响

DOI: 10.11858/gywlxb.2004.02.009, PP. 144-148

Keywords: 梨汁,超高压,中温,多酚氧化酶,保压时间,pH值

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Abstract:

研究了超高压中温协同处理对砀山梨汁中多酚氧化酶活性的影响,实验压力为0.1~500MPa,温度为20~60℃。此外,考察了不同pH值(3~7)和保压时间(2~34min)超高压处理对酶活性的影响。实验结果分析表明:在处理温度为50℃、保压时间为10min和梨汁pH值为5的条件下,200~300MPa处理梨汁时多酚氧化酶被激活,活性表现最高;500MPa时酶的活性下降到75.3%。协同温度为30℃处理梨汁时,酶的活性反而增大;30℃以后,酶活性随温度升高而迅速降低;有效协同高压处理的温度为40℃。随着保压时间的延长,梨汁中过氧化物酶的活性减小;18min以前下降速度较快些,之后下降速度变缓。pH在5~6之间,酶的残留活性最大;pH值为6时,梨汁中多酚氧化酶最为耐压。

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