热处理对哈密瓜汁中3种酶的钝化动力学研究

Study on the effect of heat-treatment on the inactivation kinetics of three enzymes in Hami melon juice

对热处理后的哈密瓜汁中的3种酶的钝化动力学进行研究,为热处理钝酶效果提供参考。设计热处理(不同温度、不同时间)对哈密瓜汁中过氧化物酶(POD)、多酚氧化酶(PPO)和脂氧合酶(LOX)活性的钝化效果进行研究,并对热处理钝化3种酶的一级动力学方程进行分析。发现温度的增加和处理时间的延长能有效地钝化POD和PPO,LOX酶的活性,一级反应动力学能较好地分析热处理对酶的钝化效果。

Study on the effect of heat treatment （different temperature, different time）effect on the inactivation of Peroxidase （POD） , Polyphenol Oxidase （PPO） and Lipoxygenase （LOX） in melon juice under atmospheric condition was studied. First-order reaction kinetics of POD, PPO and LOX subjected to heat treatment under atmospheric condition were also analyzed. Results and conclusion： The result indicated that three enzymes can be inactivated by heat treatment. The effect can be analyzed through the inactivation kinetics of enzymes, and this can support the academic evidence for the heat-treatment in hami melon juice.