Modeling the polyphenoloxidase inactivation kinetics in pear, apple and strawberry purees after High Pressure Processing
Modeling the polyphenoloxidase inactivation kinetics in pear, apple and strawberry purees after High Pressure Processing
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DOI：
10.1016/j.jfoodeng.2014.09.030
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发表时间：
2015-02-01
影响因子：
5.5
通讯作者：
Silva, Filipa V. M.
中科院分区：
文献类型：
--
作者：
Sulaiman, Alifdalino;Soo, Ming J.;Silva, Filipa V. M.
以皇家嘎拉苹果、黄金梨和卡玛罗萨草莓酱为原料，研究了超高压处理对多酚氧化酶（PPO）活性的影响。首先，研究了在室温下的600 MPa酶失活。60 min后，草莓（8%RA，残余活性）和苹果（89%RA）PPO部分失活，梨PPO未失活，表明不同水果PPO抗性的高度变异性。然后，将果泥置于600 MPa和温和加热相结合的条件下，并对PPO失活动力学进行了建模。梨PPO被发现即使在600 MPa-71摄氏度处理60分钟后仍具有抗性。关于苹果和草莓PPO，600 MPa-热灭活PPO遵循两相一级动力学表现出稳定和不稳定的馏分。在57 ℃和71 ℃下，苹果PPO的k（s）值（稳定级分的速率常数）分别为0.0121 min（-1）和0.0184 min（-1），草莓PPO的k（s）值分别为0.0182 min（-1）和0.0805 min（-1）。(C)2014爱思唯尔有限公司版权所有。
High Pressure Processing of Royal Gala apple, Taylor's Gold pear and Camarosa strawberry purees was carried out to inactivate polyphenoloxidase (PPO). First, 600 MPa enzyme inactivation at room temperature was investigated. After 60 min, strawberry (8% RA, residual activity) and apple (89% RA) PPOs were partially inactivated and pear PPO was not inactivated, demonstrating the high variability in the resistance of different fruits' PPOs. Then, the fruit purees were submitted to 600 MPa combined with mild heat, and the PPO inactivation kinetics was modeled. The pear PPO was found to be resistant even after 60 min 600 MPa-71 degrees C process. Regarding apple and strawberry PPOs, 600 MPa-thermal inactivation of PPO followed a biphasic first order kinetics exhibiting stable and labile fractions. The k(s) values (rate constant for stable fraction) at 57 degrees C and 71 degrees C were 0.0121 min(-1) and 0.0184 min(-1) for apple PPO, and 0.0182 min(-1) and 0.0805 min(-1) for strawberry PPO. (C) 2014 Elsevier Ltd. All rights reserved.