高密度二氧化碳技术对鲜切莲藕褐变相关酶活的影响

Effect of dense phase carbon dioxide on enzyme activity associated with browning of fresh-cut lotus root

摘要: 以鲜切莲藕为试材,研究了DPCD处理压力、温度、时间对鲜切莲藕酶活性、色泽的影响,并进一步优化了DPCD工艺。结果表明,随着DPCD处理压力、温度、时间的增加,鲜切莲藕的PPO、POD残存酶活显著降低。优化DPCD工艺为18MPa、30℃、30min,在此工艺下鲜切莲藕的PPO、POD残存酶活分别下降到24.14%、10.84%,L*值为71.50。贮藏一周后PPO、POD残存酶活只有22.32%、13.72%,L*值为66.31。DPCD处理鲜切莲藕,能有效钝化PPO、POD酶活性,较好地保护鲜切莲藕的色泽和品质。

Abstract: The pressure, temperature, time of DPCD processing conditions for the fresh-cut lotus root were investigated and optimized in this study. As a result, with the rising of treating pressure, time, temperature, the browning and the residual enzyme activity of the fresh-cut lotus root reduced significantly. The best processing condition was finally determined:18MPa, 30℃, 30min. Under this condition, the L* value was 71.50, the residual enzyme activity of PPO, POD decreased to 24.14%, 10.84%. After one-week's storage, the L*value retained 66.31, the residual enzyme activity of PPO and POD retained 22.32% and 13.72%. The browning of fresh-cut lotus root was inhibited significantly by DPCD treatment. Therefore the DPCD treatment could protect the color well and keep good quality of the fresh-cut lotus root.