摘要
采用喷雾式流态化液氮速冻及缓冻,研究了冻结速率对松茸多酚氧化酶(PPO)及过氧化物酶(POD)活性的影响。结果表明:冻结速率对酶的活性有明显的影响,在-80℃、-60℃及-35℃(缓冻)下进行冻结,松茸的PPO活性分别下降了72.5%、67.7%及24.6%,POD活性分别下降了62.8%、53.5%及17.6%。
Applying to slow freezing and liquid nitrogen quick freezer by the fashion of spray and flowed state, the effect of freezing-rate on polyphenoloxidase （PPO） and peroxidase （POD） activity in Tricholoma matsotake was studied. The results show that freezing-rate significantly affected enzymatic activity. Freezed under -80℃, -60℃; and -35℃ （slow freezing）, its activities of PPO decreased by 72.5%, 67.7% and 24.6%, and activities of POD decreased by 62.8%, 53.5% and 17.6%.
出处
《中国食用菌》
2006年第1期43-45,共3页
Edible Fungi of China
关键词
松茸
冻结速率
酶活性
Tricholoma Matsutake
freezing-rate
enzymatic activity
