期刊
FOOD CHEMISTRY
卷 109, 期 4, 页码 802-807出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2008.01.017
关键词
kiwifruit; peroxidase; high pressure
The effects of high pressure and heat treatments on peroxidase (POD) activity in kiwifruit were investigated. Pressure levels ranging from 200 to 600 MPa and temperatures varying from 10 to 50 degrees C were applied for up to 30 min. Assays were carried out on crude peroxidase in kiwifruit juice and on partially purified peroxidase in a model system. Pressures higher than 400 MPa could be combined with mild heat (<= 50 degrees C) to accelerate enzyme inactivation. Prolongation of the exposure time had no great effect after the first 15 min. The slope of POD in kiwifruit juice at 30 degrees C was slightly decreased compared with that in a model system. Furthermore, the optimum pH for POD was 6.0-8.5. The presence of POD isoenzymes and their difference in resistance to pressure were thought to be responsible for the final residual activity observed in this study. (c) 2008 Published by Elsevier Ltd.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据