食品科学 ›› 2000, Vol. 21 ›› Issue (1): 58-62.
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晏绍庆, 华泽钊, 刘宝林, 周培根
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YAN Shao-Qing, HUA Ze-Zhao, LIU Bao-Lin, ZHOU Pei-Gen
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摘要： 低温部分玻璃化保存是食品的最佳保存方法之一。本文通过对草莓在冻结过程、玻璃化（－７５℃）和非玻璃化（－２５℃）保藏两个月中生特征的实验研究，发现冻结及贮藏过程均会引起草莓中可溶性多酚氧化酶（ＰＰＯ）过氧化物酶（ＰＯＤ）的酶活性较大幅度变化，并对其机理和食品保存质量的影响进行了分析，认为选择适宜的冻结和贮藏条件是确保低温部分玻璃化保存食品质量的两个不可分割的环节。
关键词: 草莓, 冻结, 部分玻璃化保存, 酶活性
Abstract: The low timperature partial glassy storage is one of the best method for long -term preservation of foods. The strawerry’s biochemical characteristics during freezing in two months storage (-75℃.-25℃) are studied in this experi- ment.According to the result. freexing and glassy storage processes produce significant changes in soluble protein .polythenol oxidase (PPO)and peroxidase (POD)activities. In this paper the mechanisms and effcts on food storage quality are ana- lyzed, suitable freezing and storage conditions are regarded as the two indisepensa ble processes to ensure the food quality
Key words: Stuawberry, Freezing, Glassy storage, Enzymatic actiities
晏绍庆, 华泽钊, 刘宝林, 周培根. 玻璃化保存草莓多酚氧化酶和过氧化物酶活性变化的实验研究[J]. 食品科学, 2000, 21(1): 58-62.
YAN Shao-Qing, HUA Ze-Zhao, LIU Bao-Lin, ZHOU Pei-Gen. [J]. FOOD SCIENCE, 2000, 21(1): 58-62.
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