Inactivation of polyphenol oxidase from watermelon juice by high pressure carbon dioxide treatment

文献类型： 外文期刊

第一作者： Liu, Ye

作者： Liu, Ye;Hu, Xiao Song;Zhao, Xiao Yan;Zhang, Chao

作者机构：

关键词： Polyphenol oxidase;High pressure carbon dioxide (HPCD);Watermelon juice;Inactivation;Kinetic analysis

期刊名称：JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE （ 影响因子：2.701； 五年影响因子：3.574 ）

ISSN： 0022-1155

年卷期： 2013 年 50 卷 2 期

页码：

收录情况： SCI

摘要： The inactivation of polyphenol oxidase from watermelon juice with high pressure carbon dioxide (HPCD) treatment was investigated. The maximum reduction of polyphenol oxidase (PPO) activity inactivated by HPCD treatment was 95.8% at 30 MPa and 50 A degrees C for 30 min, which was far higher than 50.9% of control treatment at 50 A degrees C for 30 min. The inactivation of PPO was adequately described by a two-fraction model, which indicated that a labile and stable fraction might present in PPO from watermelon juice. The kinetic rate constants k(L) and k(S) of labile and stable fractions were 1.976 and 0.041 min(-1) by HPCD treatment of 30 MPa and 50 A degrees C. And the labile fraction was easier to be inactivated by kinetic analysis. HPCD treatment with the combined effects of pressure, temperature, pH reduction, and time was stronger to inactivate PPO from watermelon juice than control treatment at the same temperature.

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