浸泡条件对即食菠萝中蛋白酶活性及营养物质的影响

Effect of the steeping condition on bromelain activity and nutrient substances in instant pineapple

通过研究氯化钠浓度和浸泡时间对即食菠萝中蛋白酶活和Vc含量的影响,确定了即食菠萝最佳浸泡条件。研究发现即食菠萝中外部蛋白酶活力比内部高54.40%。氯化钠浓度为3%、浸泡时间大于60 min时,菠萝蛋白酶粗酶可得到有效抑制。当氯化钠浓度为7%,浸泡时间大于30 min时,即食菠萝中蛋白酶活性明显下降。随着浸泡时间的延长,菠萝中Vc的含量逐渐下降。当氯化钠浓度为7%、浸泡时间为10 min时,即食菠萝的口感较好,蛋白酶活性得到有效抑制;营养物质流失较少。因此,即食菠萝的最佳浸泡条件为氯化钠浓度7%、浸泡时间10 min。

The effects of the sodium chloride concentration and the steeping time on bromeiain activity and Vc content of instant pineapple were studied,so as to obtain the optimal steeping condition.It was found that the bromelain activity of the outside part was 54.40% higer than that of the inside part.The activity of bromelain could be inhibited effectively when the sodium chloride concentration was 3% and the steeping time was more than 60 min.The bromelain activity of steeping pineapple declined obviously when the sodium chloride concentration was 7% and the steeping time was more than 30 min.With the increasing of steeping time,the Vc content in pineapple declined gradually.When the sodium chloride concentration was 7% and the steeping time was 10 min,the pineapple had a great tasting and the nutrient substances of the pineapple could be retained as much as possible,and at the same time the activity of bromelain could be inhibited effectively.So the optimal steeping condition was the sodium chloride concentration was 7% ,the steeping time was 10 min.