摘要
甘蓝POD的最适pH为5～6之间;在100℃的热烫温度下随着热烫时间的延长,POD酶活降低,而贮藏2d后酶活的再生量先增大后降低,在热处理时间为1min～1.5min时达到最大值;Na+和Ca2+显著抑制POD酶活力。因此,当热处理温度为100℃、加热2min,热处理液pH为8,ZnCl2质量浓度为100mg/L,CaCl2质量浓度为300mg/L时,可基本破坏甘蓝中的POD酶活,且甘蓝的质构和色泽较好。
The suitable pH of peroxidase （POD） in cabbage was 5 - 6. The activity of POD decreased with the increase of blanching time at 100℃ ,while the regeneration amounts of POD after storaging for 2days increased first and then decreased,with the maximum regeneration value occurred when the blanching time was at the range of 1 rain - 1.5 rain. Na^＋ and Ca^2＋ could inhibited the activity of POD. Therefore,when the heat treatment condition was at 100℃ for 2min,the concentration of ZnC12 was 100 mg/ L and CaCl2 was 300 mg/ L,pH was 8,the POD were mostly inactivated,the texture and the surface colour can be well retained.
出处
《食品工程》
2008年第2期51-54,共4页
Food Engineering
