Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric color and color of strawberry pulps
Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric color and color of strawberry pulps
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DOI：
10.1002/jsfa.4260
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发表时间：
2011-03-30
影响因子：
4.1
通讯作者：
Liao, Xiaojun
中科院分区：
文献类型：
--
作者：
Cao, Xiamin;Zhang, Yan;Liao, Xiaojun
背景技术背景：研究了草莓果肉经高压处理后多酚氧化酶（PPO）、过氧化物酶（POD）和β-葡萄糖苷酶活性、除花色苷外的单体酚类化合物、总酚、单体花色苷、聚合物颜色和仪器颜色的变化结果：β-葡萄糖苷酶在400 MPa 5 - 25 min（-1）时，活化率为4.7-16.6%，在500或600 MPa时，失活率为8.0-41.4%。PPO和POD在所有压力下均失活，最大降幅分别为41.4%、51.5%和74.6%。在400 MPa压力下，各酚类化合物和总酚减少，而在500和600 MPa压力下，总酚增加。然而，单体花青素苷、聚合物颜色和红色（a*）没有表现出变化。400 MPa下，HHP处理导致番茄的亮度（L*）降低，黄度（B*）升高，但在500和600 MPa下，L* 值和B* 值变化不显著，这是由于400 MPa下PPO、POD和β-葡萄糖苷酶的残留活性较高所致。总色差（Δ E）在400 MPa下>= 5，
BACKGROUND: Changes in activity of polyphenol oxidase (PPO), peroxidase (POD) and beta-glucosidase, individual phenolic compounds other than anthocyanins, total phenols, monomeric anthocyanins, polymeric color and instrumental color of strawberry pulps were assessed after high hydrostatic pressure (HHP) (400-600 MPa 5-25 min(-1)) at room temperature.RESULTS: beta-Glucosidase was activated by 4.7-16.6% at 400 MPa 5-25 min(-1) and inactivated by 8.0-41.4% at 500 or 600 MPa. PPO and POD were inactivated at all pressures, the largest reduction in activity being 41.4%, 51.5% and 74.6%, respectively. The individual phenolic compounds and total phenols decreased at 400 MPa, but total phenols increased at 500 or 600 MPa. However, the monomeric anthocyanins, polymeric color and redness (a*) exhibited no change. HHP induced a decrease in lightness (L*) and an increase in yellowness (b*) at 400 MPa, but no significant alteration in L* value and b* value at 500 or 600 MPa was observed; this was attributed to higher residual activity of PPO, POD and beta-glucosidase at 400 MPa. Total color difference (Delta E) was >= 5 at 400 MPa and