微波处理对马铃薯全粉护色和多酚氧化酶灭活的影响
首发时间:2019-01-09
摘要:多酚氧化酶(Polyphenol oxidase, PPO)是一类加工过程中涉及酶性褐变的内源性酶。微波辐照(microwave radiation, MWR)是一种高效的灭酶手段。本文研究了微波处理条件对马铃薯护色效果和PPO失活的影响,并且探究了微波灭酶的作用机理。结果表明,适当的微波时间和密度(如2 w/g,9 min;2 w/g,11 min;3 w/g,5 min等)处理后,马铃薯全粉中PPO完全失活,且其亮度值超过80。与传统加热方式相比,微波处理时间短、灭酶效率高,具有明显的优势。本研究采用圆二色光谱测定PPO的二级结构,通过对比油浴加热、微波加热与水浴加热对PPO酶活和二级结构的影响、微波保温与水浴保温对PPO酶活和二级结构的影响,分别研究了微波的快速加热效应和非热效应对PPO灭活机理。结果表明微波辐射的快速加热和非热效应均导致PPO酶活性和二级结构的改变,尤其是非热效应。
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Effect of microwave on color protection of potato flour and inactivation of polyphenol oxidase
Abstract:Polyphenol oxidase (PPO) is an endogenous enzyme involved in enzymatic browning during processing. Microwave radiation (MWR) is an efficient method of inactivating enzyme. In this work, the effect of microwave treatment conditions on the color protection and PPO inactivation of potato was studied, and the mechanism of microwave inactivation of PPO was explored. And the results, higher efficient inactivation of PPO mand increased brightness (≥ 80) of products, was realized with appropriate processing time and MWR density (e.g. 2 w/g, 9 min; 2 w/g, 11 min; 3 w/g, 5 min etc.). Compared with traditional methods, rapid heating by oil bath and MWR, together with heat preservation by water bath and intermittent MWR were then carried out to study the thermal and non-thermal effects of MWR. The major changes in PPO secondary structure determined by circular dichroism demonstrated that high efficient inactivation of PPO was mainly induced by the non-thermal effects, then the heating effect of MWR.
Keywords: Polyphenol oxidase microwave potato rapid heating non-thermal effect
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微波处理对马铃薯全粉护色和多酚氧化酶灭活的影响
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