超高压处理对海参体壁粗酶活性的影响
详细信息Effects of ultra-high pressure treatment on the enzyme activity of Stichopus Japonicus body wall
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摘要: 以鲜活海参体壁为原料,提取粗酶,研究超高压处理对酶活的影响。以超高压处理的压力、时间和温度为主要研究因素,优化超高压钝化海参粗酶的条件。结果表明:15℃、不同压力处理10min,在150~250MPa压力范围内,随着压力的升高,海参粗酶被激活,250MPa时酶活力最高,为处理前酶活的100.78%;随后开始下降,600MPa时酶活力降至处理前的24.22%。通过正交实验优化超高压钝化海参体壁粗酶的最优工艺参数为:压力600MPa,时间30min,温度45℃,在此条件下处理得到的粗酶酶活为处理前的19.11%。超高压直接处理鲜海参后,提取其体壁粗酶测得酶活为处理前的28.43%。因此,利用超高压技术能有效钝化与海参自溶有关的酶活力。Abstract: 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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