赵天瑞; 樊建; 曹建新
昆明理工大学食品工程研究中心; 昆明理工大学食品工程研究中心; 昆明理工大学食品工程研究中心 昆明650224; 昆明650224; 昆明650224
【中文摘要】 采用喷雾式流态化液氮速冻及缓冻,研究了冻结速率对松茸多酚氧化酶(PPO)及过氧化物酶(POD)活性的影响。结果表明:冻结速率对酶的活性有明显的影响,在-80℃、-60℃及-35℃(缓冻)下进行冻结,松茸的PPO活性分别下降了72.5%、67.7%及24.6%,POD活性分别下降了62.8%、53.5%及17.6%。
【英文摘要】 Applying to slow freezing and liquid nitrogen quick freezer by the fashion of spray and flowed state,the effect of freezing-rate on polyphenoloxidase(PPO) and peroxidase(POD) activity in Tricholoma matsutake was studied.The results show that freezing-rate significantly affected enzymatic activity.Freezed under-80℃,-60℃ and-35℃(slow freezing),its activities of PPO decreased by 72.5%,67.7% and 24.6%,and activities of POD decreased by 62.8%,53.5% and 17.6%.
【中文关键词】 松茸; 冻结速率; 酶活性
【英文关键词】 Tricholoma Matsutake; freezing-rate; enzymatic activity
【文献出处】 中国食用菌,Edible Fungi of China,编辑部邮箱,2006年01期 【DOI】CNKI:SUN:ZSYJ.0.2006-01-018