食品与机械2013，Vol.29Issue(1)：170-172,176,4.DOI:10.3969/j.issn.1003-5788.2013.01.043
高密度二氧化碳技术对鲜切莲藕酶活性的影响
Effect of desen phase carbon dioxide on enzyme activity of fresh-cut lotus root
摘要
Abstract
Investigated effects on enzyme activity and browning of fresh-cut lotus root treated by Desen Phase Carbon Dioxide (DPCD) and heat. The results showed that the activities of Polyphenol oxi-dase(PPO), Peroxidase (POD) and Phenylalanine ammonia lyase (PAL) were reduced 69% ,80% and 21% by DPCD treatment to the heat treatment. By the rising of treating pressure, the retained enzyme activity of PPO, POD and PAL drops observably, however, the increase of temperature had an inconspicuous retained enzyme activity mentioned above. Through one week preservation, the residual enzyme activities of PPO and POD by DPCD were only 25% and 14%, and the browning values was 30. 7% higher than the heat treatment. The browning of fresh-cut lotus root is significantly inhibited by DPCD. Therefore DPCD technology can well protect the color and quality of fresh-cut lotus root.关键词
高密度二氧化碳技术/鲜切莲藕/多酚氧化酶/过氧化物酶/酶活性Key words
DPCD/ fresh-cut lotus root/ PPO/ POD/ enzyme activity引用本文复制引用
张华,董月强,李星科,司俊玲..高密度二氧化碳技术对鲜切莲藕酶活性的影响[J].食品与机械,2013,29(1):170-172,176,4.基金项目
国家"十二五"科技支撑项目(编号:2012BAD37B07) （编号:2012BAD37B07）
河南省重点科技攻关项目(编号:112102110015) （编号:112102110015）
