利用几种酶作为指示剂来优化热烫处理的探讨

On Optimizing Blanching Treatment by Utilizing Enzymes as Indicators

测试白球甘蓝、青豌豆和绿豆芽中的过氧化物酶，α－淀粉酶和脂肪氧合酶以了解这些酶在这些蔬菜中的活性水平。结果表明，过氧化物酶在白球甘蓝中的相对活性最高，而α－淀粉酶在绿豆芽中的相对活性最高，脂肪氧合酶则在青豌豆中的相对活性最高。进一步热钝化处理试验表明，α－淀粉酶或许可作为指示剂来优化绿豆芽的热烫过程并避免热烫过度，而脂肪氧合酶或许可作为指示剂来优化青豌豆的热钝化过程。

The activities of 3 kinds of enzymes i.e. peroxidase, α-amylase and lipoxygenase in 3 selected vegetables i.e. white cabbage, green pea and mung bean sprout were tested to investigate the activity levels of the enzymes in the vegetables. The testing results revealed that the activity of peroxidase in white cabbage was relatively the highest, whereas the activity of lipoxygenase in green pea was relatively the highest, and the α-amylase in mung bean sprout was relatively the most active. Further experiments of thermal inactivation treatments indicated that α-amylase might probably be utilized as indicator to optimize blanching treatment for mung bean sprout and avoid over-blanching, while lipoxygenase might probably be employed as marker to improve thermal inactivation of green pea.