Inactivation of polyphenol oxidase from frozen red raspberry (Rubus idaeus L.) by high pressure carbon dioxide treatment
文献类型： 外文期刊
作者： Liu, Ye 1 ; Zhang, Chao 2 ; Zhao, Xiao Y. 2 ; Ma, Yue 2 ; Li, Wu 2 ; Liao, Xiao J. 1 ; Hu, Xiao S. 1 ;
作者机构： 1.China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China
2.Beijing Acad Agr & Forestry Sci, Vegetable Res Ctr, Beijing 100097, Peoples R China
关键词： High pressure carbon dioxide;inactivation;kinetic analysis;polyphenol oxidase;red raspberry
期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）
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年卷期：
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收录情况： SCI
摘要： The effect of high pressure carbon dioxide (HPCD) treatment on polyphenol oxidase (PPO) from frozen red raspberry (Rubus idaeus L.) was evaluated. Moreover, the inactivation kinetics of its PPO was simulated by first-order reaction theory. The minimum of PPO residual rate was 36.6% under 30 MPa and 55 pC for 60 min by HPCD treatment, while that was 66.8% at 55 pC for 60 min by thermal treatment. Moreover, the decimal reduction time of PPO decreased rapidly after HPCD treatment, compared to that of the thermal treatment. The thermal treatment at 55 pC takes a similar time to reach 10% PPO residual rate with HPCD treatment under 30 MPa at 35 pC. One reason for the results was that activation energy of PPO reduced from 98.9 to 14.6 kJ molp# after HPCD treatment. Therefore, HPCD treatment showed stronger capacity to inactivate PPO from frozen red raspberry than the thermal treatment at same temperature.
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