冻干荔枝前处理的酶促褐变控制研究
详细信息Study on enzymatic browning control of lychee fruits during pretreatment of freeze drying
-
摘要: 以怀枝荔枝为研究对象,研究了几种预处理方法对荔枝果肉中多酚氧化酶(PPO)和过氧化物酶(POD)活性的影响。结果表明,1mmol/L的谷胱甘肽溶液浸泡降低了PPO和POD活性,但并未使其失活;同样浓度的谷胱甘肽溶液和抗坏血酸溶液真空浸泡(真空度为0.08MPa)也不能使PPO和POD失活;90℃热烫3min以上可以使POD失活;采用0.3%的抗坏血酸溶液在90℃热烫3min以上可以使PPO失活,通过对热烫后冻干荔枝的色泽和脆度测定,确定最佳预处理条件为0.3%的抗坏血酸溶液90℃热烫5min。Abstract: The effect of several pretreatments on polyphenol oxidase ( PPO) and peroxidase ( POD) activity were studied for Huaizhi lychee. PPO and POD activity were decreased after being immersed in 1mmol /L glutathione solution but the treatment had no effect on PPO and POD inactivity.After being immersed in 1mmol /L glutathione solution and ascorbic acid solution in vacuum condition ( 0.08MPa ) , PPO and POD activity were also not passivated.The treatment of blanching at 90℃ for over 3min could result in POD passivation. The treatment of blanching in 0.3% ascorbic acid solution at 90℃ for over 3min could lead to passivation of PPO. The optimal blanching time was 5min by considering the results of color and crispness of freeze dried lychees.
-
[1] 方长发, 乔方, 黄略略, 等.不同贮藏条件对冻干荔枝色泽的影响[J].食品工业科技, 2012, 33 (16) :335-337, 382. [2] 刘春丽, 肖更生, 刘亮, 等.荔枝果肉多酚氧化酶提取与初步纯化[J].食品工业科技, 2010, 31 (7) :203-205. [3] 刘春丽, 杨跃寰.荔枝果肉贮藏过程中酶促褐变物质的变化规律[J].江苏农业科学, 2011, 29 (3) :355-356. [4] Jiang Y M, Duan X W, Joyce D, et al.Advances in understanding of enzymatic browning in harvested litchi fruit[J].Food Chemistry, 2004, 88:443-446.
[5] 李艳霞, 张水华, 刘仲明, 等.超高压加工对荔枝果肉中两种品质酶的影响[J].食品工业科技, 2005, 26 (11) :49-52. [6] 丁宏伟.高压脉冲电场对牛乳的杀菌灭酶研究[D].长春:吉林大学, 2006. [7] Gennar o L De, Cavella S, Romano R, et al.The use of ultrasound in foo d techno lo gy I:inactivation of peroxidase by thermosonicat ion[J].Journal of Food Engineerin, 1999, 39:401-407.
[8] 唐小俊, 池建伟, 张名位, 等.苦瓜的微波灭酶技术[J].农业机械学报, 2008, 39 (4) :200-203. [9] 刘春丽, 杨跃寰, 陈欲云.荔枝果肉多酚氧化酶酶学性质研究[J].安徽农业科学, 2011, 39 (2) :646-648, 651. [10] 刘春丽.荔枝果肉过氧化物酶酶学性质研究[J].西南农业学报, 2012, 25 (2) :424-428. [11] Huang L L, Zhang M, Mujumdar A S, et al.Comparison of four drying methods for re-structured mixed potato with apple chips[J].Journal of Food Engineering, 2011, 103:279-284.
[12] 张向阳, 乔方, 方长发, 等.4种干燥方法对荔枝果肉干制品品质的影响[J].食品与发酵工业, 2011, 37 (7) :122-125. [13] 刘亚平, 李红波.壳聚糖对樱桃番茄质地的影响[J].山西农业大学学报, 2011, 31 (2) :176-178. [14] 余恺, 胡卓炎, 余小林, 等.荔枝果肉质构特性测定参数的研究[J].中国食品学报, 2006, 6 (1) :101-105. [15] 倪文兵, 童军茂.红枣多酚氧化酶酶促褐变控制研究[J].食品工业科技, 2012, 33 (4) :205-208. [16] 庄远红, 刘静娜, 林娇芬, 等.护色处理对冻藏香蕉片多酚氧化酶活性的影响[J].食品工业科技, 2012, 33 (3) :77-80. [17] 孙月娥, 张俊韬, 王卫东.金针菇中多酚氧化酶活性测定及其护色研究[J].食品工业, 2011 (11) :68-70.
计量
- 文章访问数: 123
- HTML全文浏览量: 11
- PDF下载量: 284
下载:
