FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (14): 289-293.doi: 10.7506/spkx1002-6630-201014066

• Packaging & Storage • Previous Articles     Next Articles

Effects of Microwave Treatment Conditions on the POD Activity of Green Soybean

ZHUO Cheng-long1,2,3，SONG Jiang-feng2,3，LI Da-jing2,3，JIN Bang-quan1，LIU Chun-quan2,3,*   

  1. 1. Jinling College, Nanjing Normal University, Nanjing 210097, China；2. Institute of Farm Product Processing, Jiangsu Academy
    of Agricultural Sciences, Nanjing 210014, China；3. Engineering Research Center for Agricultural Products Processing, National
    Agricultural Science and Technology Innovation Center in East China, Nanjing 210014, China
  • Received:2010-01-19 Revised:2010-05-20 Online:2010-07-15 Published:2010-12-29
  • Contact: LIU Chun-quan2 E-mail:lcq@jaas.ac.cn

RichHTML

1

PDF (PC)

567

Abstract:

Green soybean was subjected to microwave treatment, and the effects of microwave power, length of treatment and material-to-water ratio on the peroxidase (POD) activity of green soybean were investigated in this study. A mathematical model was established to describe the relationship of the POD activity of green soybean with the above treatment conditions. Response surface analysis was employed to analyze the pairwise interactive effects of these treatment conditions on the POD activity of green soybean, and the results showed that the 80 s microwave treatment at 650 W and a material-water ratio of 2:1 (g/mL) could thoroughly inactivate the POD in green soybean and resulted in decreases in the losses of VC and chlorophyll by 14.02% and 11.43%, respectively, when compared with conventional hot water blanching; however, there were no significant differences in the losses of crude and protein between both treatment methods.

Key words: green soybean, microwave treatment, POD, effect

CLC Number: