| 超高压处理对轻度加工茭白品质的影响 |
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| 引用本文： | 王庆新,江波,张涛,方亮,沐万孟. 超高压处理对轻度加工茭白品质的影响[J]. 食品与发酵工业, 2007, 33(10): 89-92 |
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| 作者姓名： | 王庆新 江波 张涛 方亮 沐万孟 |
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| 作者单位： | 江南大学食品科学与技术国家重点实验室,江苏无锡,214122 |
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| 摘 要： | 探讨了在室温下,不同压力和保压时间对茭白过氧化物酶和苯丙氨酸解氨酶活性的影响,研究了茭白的抗坏血酸含量、可溶性固形物含量及色泽在600 MPa的超高压下随时间的变化规律,确定了茭白的超高压处理工艺条件。结果表明:在室温下,600 MPa的超高压处理10min,可以显著降低过氧化物酶和苯丙氨酸解氨酶的活性,而茭白的抗坏血酸含量、可溶性固形物含量及色泽得以最大程度地保留。
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| 关 键 词： | 超高压 茭白 过氧化物酶 苯丙氨酸解氨酶 |
| 收稿时间： | 2007-08-27 |
| 修稿时间： | 2007-09-26 |
Effect of Ultra High Pressure on the Properties of Minimally Processed Water Bamboo Shoot |
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| Wang Qingxin,Jiang Bo,Zhang Tao,Fang Liang,Mu Wanmeng. Effect of Ultra High Pressure on the Properties of Minimally Processed Water Bamboo Shoot[J]. Food and Fermentation Industries, 2007, 33(10): 89-92 |
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| Authors: | Wang Qingxin Jiang Bo Zhang Tao Fang Liang Mu Wanmeng |
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| Abstract: | A study was carried out about the effect of ultra high pressure treatment(100～600MPa)and treatment time(10～30min)at room temperature on the peroxidase(POD)and phenylalanine ammonia lyase (PAL)activity of water bamboo shoot.The variation of the ascorbic acid and total soluble solids content and the color of water bamboo shoot with treatment time were also investigated.Results showed that the residual activity of POD and PAL were decreased obviously under 600MPa for 10min and the nutrition and quality were preserved well at room temperature.The optimal conditions for ultra high pressure treatment was 600MPa pressure for 10min. |
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| Keywords: | ultra high pressure water bamboo shoot peroxidase phenylalanine ammonia lyase |
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