响应面法优化超高压钝化蓝莓汁中两种酶活性工艺条件

为了得到超高压钝化蓝莓汁中酶活性的最优工艺参数,选取过氧化物酶（POD）和多酚氧化酶（PPO）的酶残留活性为响应值,根据Central-Composite实验设计原理,建立了酶的残留活性与超高压处理压力、时间和温度之间的数学模型。并采用Design-Expert8.0.6进行响应面分析。实验结果表明:钝化过氧化物酶（POD）最佳处理条件为:处理压力500 MPa、时间5 min和温度40℃,处理后POD酶的残留活性降至49.13%;钝化多酚氧化酶（PPO）最佳处理条件为:处理压力500 MPa、时间15 min和温度10℃,处理后PPO酶的残留活性降至4.776%。此外,在实验条件为压力500 MPa、处理时间15 min及温度10℃时处理蓝莓汁,POD和PPO的综合钝化效果最佳。 

Optimization of ultra-high pressure conditions for inactivation of two enzymes in blueberry juice by response surface methodology

In order to get the optimum process parameters that inactivate the enzymes activities in blueberry juice during ultra-high pressure treatment,activities of peroxidase( POD) and polyphenol oxidase( PPO) were taken as the response values.According to the principle of Central-Composite experiment design,the mathematical model of enzyme residual activities and pressure,time and temperature were established.Design-Expert 8.0.6 was used for response surface analysis.The results showed that the optimum conditions for inactivating POD were: pressure500 MPa,time 5 min and temperature 40 ℃,after processing using these conditions,the residual activities of POD was 49.13%,the optimum conditions for inactivating PPO were: pressure 500 MPa,time 15 min and temperature10 ℃,under these conditions,the residual activities of PPO was 4.776%. Additionally,blueberry juice was treated under the conditions of pressure 500 MPa,time 15 min,and temperature 10 ℃,the passivation effect of POD and PPO was optimum.