超高压和温度对胡萝卜过氧化物酶失活的影响研究

Study on the combined effects of ultra high pressure and temperature on carrot peroxidase inactivation

本文通过试验研究在0.1～600MPa压力和25～45℃温度范围内,压力和温度对胡萝卜过氧化物酶(POD)活性的影响。试验表明:在较低的压力下(﹤396MPa),胡萝卜过氧化物酶的稳定性较常压下高,在506MPa、40℃时则观察不到再生,在600MPa、45℃下,胡萝卜过氧化物酶失活率达91%。但超高压(UHP)对维生素C或蛋白质的失活没有明显的影响。研究发现:在胡萝卜处理中超高压结合轻微的加热处理比在高温下的热处理更容易使过氧化物酶(POD)失活。

The combined effects of pressure and temperature on the activity of carrot peroxidase (POD) were investigated in the pressure range 0.1-600MPa and the temperature range 25-45℃.At lower pressures(<396MPa), carrot POD stability increased compared with unpressurized samples. Inactivation of 91% was obtained at 600MPa and 45℃.Regeneration was not observed at 506MPa and 45℃.High hydrostatic pressure (HHP) combined with temperature treatment enhanced the inactivation of carrot POD. HHP had no significant effect on the loss of vitamin C or on protein content. HHP combined with mild heat treatment was found to be better than the thermal treatment at high temperatures for inactivation of POD in carrot processing.