热处理条件对南极磷虾酶活性的影响

Effect of heat treatment conditions on enzyme activity of Antarctic krill

为探索南极磷虾(Antarctic krill)虾粉加工过程中热处理条件与南极磷虾酶活性的对应关系及变化规律,探究有效降低南极磷虾酶活性的热处理加工工艺。通过正交试验设计的方法对比不同加热温度、加热时间、颗粒大小(指圆柱形颗粒纵长)对多酚氧化酶、蛋白酶、脂肪酶活性的影响。结果显示:热处理对多酚氧化酶的影响最为显著,其因素影响程度依次为加热时间、颗粒大小和加热温度;热处理对蛋白酶活性的影响次之,其各因素影响程度依次为颗粒大小、加热时间和加热温度;对脂肪酶影响不显著。研究表明:综合分析南极磷虾酶的热处理影响因素,得出最佳灭酶条件为加热温度85℃、加热时间2.5 min、颗粒规格0.4 cm。采用此热处理条件,可有效避免虾粉制品蒸煮阶段因酶的影响而造成品质问题,为南极磷虾粉船载加工装备提供参考。

In order to explore the corresponding relationship between the heat treatment conditions and the enzyme activity of Antarctic krill during processing and the change rule,the heat treatment process that could effectively reduce the enzyme activity of Antarctic krill was studied.The effects of different heating temperature,heating time and particle size(length of cylindrical particles)on polyphenol oxidase,protease and lipase activities were compared through orthogonal test design.The results showed that the effect of heat treatment on polyphenol oxidase was the most significant.The influence degree of each factor was heating time,particle size and heating temperature.The effect of heat treatment on protease activity was second,and the influence degree of each factor was particle size,heating time and heating temperature;the effect on lipase was not significant.The study showed that,through comprehensive analysis of the effects of heat treatment on Antarctic krill,the best conditions for enzyme digestion were heating temperature 85℃,heating time 2.5 min and particle size 0.4 cm.The use of this heat treatment condition can effectively avoid the quality problems caused by the enzyme influence during the processing of the shrimp powder product,and provide reference data for the ship processing equipment of the Antarctic krill powder.