高压二氧化碳处理钝化香蕉果肉多酚氧化酶的动力学研究

食品科学 ›› 2013, Vol. 34 ›› Issue (3): 217-221.

高压二氧化碳处理钝化香蕉果肉多酚氧化酶的动力学研究

余元善¹,汪少华¹,徐玉娟¹,肖更生¹,吴继军¹,唐道邦¹,曹清明²

1. 广东省农业科学院蚕业与农产品加工研究所
2. 中南林业科技大学

收稿日期:2011-12-12 修回日期:2013-01-06 出版日期:2013-02-15 发布日期:2017-12-29
通讯作者: 徐玉娟 E-mail:xyj6510@126.com
基金资助:
广东省自然科学基金

Study on the inactivation kinetics of polyphenol oxidase from banana pulp by high-pressure carbon dioxide

Received:2011-12-12 Revised:2013-01-06 Online:2013-02-15 Published:2017-12-29

摘要/Abstract

摘要： 研究影响高压二氧化碳处理钝化香蕉果肉多酚氧化酶的因素，并应用两段模型分析了高压二氧化碳处理对香蕉果肉多酚氧化酶的钝化动力学。研究结果表明，二氧化碳压力、处理温度、处理时间和样品pH值都能显著影响高压二氧化碳处理钝化香蕉果肉多酚氧化酶的效率；高压二氧化碳处理对香蕉果肉多酚氧化酶的钝化过程符合两段模型；高压二氧化碳处理能有效的钝化香蕉果肉多酚氧化酶，提高二氧化碳压力和处理温度、延长处理时间和适当降低样品的pH都能显著增强高压二氧化碳处理钝化酶的速率；20MPa、55℃的高压二氧化碳处理40min后能钝化83.5%的香蕉果肉多酚氧化酶，当温度升到60℃，20 MPa的高压二氧碳处理时，20min处理后仅残留有4.2%的多酚氧化酶活力。

Abstract: In this paper, effects of high-pressure carbon dioxide on inactivation of polyphenol oxidase (PPO) from banana pulp were studied, and the inactivation kinetics of PPO were analyzed by using a two-fraction model. Results showed inactivation of PPO by high-pressure carbon dioxide can be significantly impacted by the pressure of carbon dioxide, processing temperature, processing time and sample pH; The inactivation kinetics of PPO was adequately described by using a two-fraction model ;High pressure carbon dioxide treatment was a effectively way to inactivate the PPO from banana pulp, and the enzyme inactivation rate can be significantly increased by raising the carbon dioxide pressure and treatment time, and decreasing the pH of sample; The reduction of residual activity of PPO exposed to high-pressure carbon dioxide(20 MPa,55oC) is 83.5% for 40 min , and only 4.2% of enzyme activity was residual when treated with high-pressure carbon dioxide(20 MPa,60oC) for 20 min.

中图分类号:

TS255

余元善汪少华徐玉娟肖更生吴继军唐道邦曹清明. 高压二氧化碳处理钝化香蕉果肉多酚氧化酶的动力学研究[J]. 食品科学, 2013, 34(3): 217-221.

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