响应面法优化超高压钝化蓝莓汁中两种酶活性工艺条件

李星贺; 朱金艳; 孟宪军

doi:10.13386/j.issn1002-0306.2016.21.043

响应面法优化超高压钝化蓝莓汁中两种酶活性工艺条件

Optimization of ultra-high pressure conditions for inactivation of two enzymes in blueberry juice by response surface methodology

摘要

摘要: 为了得到超高压钝化蓝莓汁中酶活性的最优工艺参数,选取过氧化物酶（POD）和多酚氧化酶（PPO）的酶残留活性为响应值,根据Central-Composite实验设计原理,建立了酶的残留活性与超高压处理压力、时间和温度之间的数学模型。并采用Design-Expert8.0.6进行响应面分析。实验结果表明:钝化过氧化物酶（POD）最佳处理条件为:处理压力500 MPa、时间5 min和温度40℃,处理后POD酶的残留活性降至49.13%;钝化多酚氧化酶（PPO）最佳处理条件为:处理压力500 MPa、时间15 min和温度10℃,处理后PPO酶的残留活性降至4.776%。此外,在实验条件为压力500 MPa、处理时间15 min及温度10℃时处理蓝莓汁,POD和PPO的综合钝化效果最佳。

Abstract: In order to get the optimum process parameters that inactivate the enzymes activities in blueberry juice during ultra-high pressure treatment,activities of peroxidase( POD) and polyphenol oxidase( PPO) were taken as the response values.According to the principle of Central-Composite experiment design,the mathematical model of enzyme residual activities and pressure,time and temperature were established.Design-Expert 8.0.6 was used for response surface analysis.The results showed that the optimum conditions for inactivating POD were: pressure500 MPa,time 5 min and temperature 40 ℃,after processing using these conditions,the residual activities of POD was 49.13%,the optimum conditions for inactivating PPO were: pressure 500 MPa,time 15 min and temperature10 ℃,under these conditions,the residual activities of PPO was 4.776%. Additionally,blueberry juice was treated under the conditions of pressure 500 MPa,time 15 min,and temperature 10 ℃,the passivation effect of POD and PPO was optimum.