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

文献类型： 外文期刊

作者： Liu, Ye 1 ; Hu, Xiao Song 2 ; Zhao, Xiao Yan 3 ; Zhang, Chao 3 ;

作者机构： 1.Beijing Technol & Business Univ, Beijing Key Lab Flavor Chem, Beijing, Peoples R China

2.China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100094, Peoples R China

3.Beijing Acad Agr & Forestry Sci, Vegetable Res Ctr, Beijing, Peoples R China

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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[1]Inactivation of polyphenol oxidase from frozen red raspberry (Rubus idaeus L.) by high pressure carbon dioxide treatment. Liu, Ye,Liao, Xiao J.,Hu, Xiao S.,Liu, Ye,Zhang, Chao,Zhao, Xiao Y.,Ma, Yue,Li, Wu.

[2]Identification of Aroma Compounds in Watermelon Juice by SPME-GCMS. Tang Xiaowei,He Hongju,Liu Ye,Zhao Xiaoyan. 2012

[3]Identification of Aroma Compounds in Watermelon Juice by SPME-GCMS. Tang Xiaowei,He Hongju,Zhao Xiaoyan,Liu Ye. 2012

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[5]Effect of high hydrostatic pressure on overall quality parameters of watermelon juice. Liu, Y.,Zhao, X. Y.,Hu, X. S.. 2013

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