关键词: 菠萝汁, 菠萝蛋白酶, 超高压处理, 影响

Abstract:

The impact of ultra-high pressure processing (UHP) on the activity of bromelain in fresh pineapple juice was
evaluated. Four independent variables such as pressure, temperature, dwell time and pH were investigated. Statistical
analysis showed that the relative activity of bromelain from fresh pineapple juice increased to 120% at 300 MPa (20 ℃, 10
min) and then decreased sharply with increasing pressure. The relative activity fluctuated slightly during the first 15 min,
reaching a maximum of 104%, and then tended to be stable as dwell time was prolonged. Temperature (10 to 40 ℃) in
collaboration with ultra-high pressure processing had no significant effect on bromelain activity because high pressure could
weaken the impact of temperature on the enzyme activity. The relative activity of bromelain from pineapple juice under
natural pH condition (300 MPa, 25 ℃, 10 min, pH 3.74) was as high as 113%.

Key words: pineapple juice, bromelain, ultra-high pressure processing, effect