Effects of ultra-high pressure treatment on the enzyme activity of Stichopus Japonicus body wall[J]. Science and Technology of Food Industry, 2013, (02): 143-146. DOI: 10.13386/j.issn1002-0306.2013.02.051
Citation: Effects of ultra-high pressure treatment on the enzyme activity of Stichopus Japonicus body wall[J]. Science and Technology of Food Industry, 2013, (02): 143-146. DOI: 10.13386/j.issn1002-0306.2013.02.051

Effects of ultra-high pressure treatment on the enzyme activity of Stichopus Japonicus body wall

  • Using the fresh Stichopus Japonicus body wall as material to extract enzyme, and the effects of ultrahigh pressure ( UHP ) treatment on the enzyme activity of Stichopus Japonicus body wall were studied . Pressure, time and temperature of ultra-high pressure treatment were investigated as main factors. Technology parameters were optimized by using orthogonal test. The result showed that the enzyme of Stichopus Japonicus body wall was activated with treatment pressure range 150MPa to 250MPa for 10min at 15℃. With 250MPa treating, the survival rate of the enzyme activity was the highest and the value was 100.78% of untreated sample, then the value reduced to 24.22% with 600MPa treating. And the optimal condition for subduction Stichopus Japonicus autoenzyme were determined, that was treated with pressure 600MPa at 45℃ for 30min, and under the condition that the survival rate was 19.11% of untreated sample. The survival rate of the enzyme activity extracted from Stichopus Japonicus body wall which was treated under the optimal condition was 28.43%. The experiment illustrate that using ultra-high pressure treatment could inactivate the enzyme concerned with Stichopus Japonicus autolysis.
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