A comparative study of inactivation of peach polyphenol oxidase and carrot polyphenol oxidase induced by high-pressure carbon dioxide

被引：23

作者：

Zhang, Yan ^{[1
]}

Wang, Yuanyuan ^{[1
]}

Zhou, Linyan ^{[1
]}

Liao, Xiaojun ^{[1
]}

机构：

[1] China Agr Univ, Coll Food Sci & Nutr Engn, Engn Res Ctr Fruit & Vegetable Proc,Minist Educ, Key Lab Fruit & Vegetable Proc,Minist Agr, Beijing 100083, Peoples R China

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2010年 / 45卷 / 11期

基金：

中国国家自然科学基金;

关键词：

Carrot juice; high-pressure carbon dioxide; inactivation; peach juice; polyphenol oxidase; PECTIN METHYLESTERASE; ORANGE JUICE; HEAT INACTIVATION; PEROXIDASE; KINETICS; LIPOXYGENASE; QUALITY; FOODS;

D O I：

10.1111/j.1365-2621.2010.02403.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The inactivation of polyphenol oxidase (PPO) in peach juice and PPO in carrot juice was investigated by high-pressure carbon dioxide (HPCD), and their inactivation kinetics was analysed and compared. The temperature was 35-55 degrees C, the pressure was 5-15 MPa under HPCD condition. Results showed that HPCD enhanced the inactivation effect of the temperature on the two PPOs. The inactivation kinetics of peach PPO was well fitted to a first-order kinetic model, of carrot PPO to a fraction-conversion model as a function of temperatures or pressures. Susceptibility of the rate constant k of peach PPO was not altered and of carrot PPO was lessened to the temperature, but the susceptibility of the rate constant k of peach PPO and carrot PPO to the pressure was not changed when the pressure was >8 or 12 MPa, indicating the presence of a threshold pressure.

引用

页码：2297 / 2305

页数：9

共 32 条

[31] Inactivation of apple pectin methylesterase induced by dense phase carbon dioxide [J].