高压中温协同处理对菠萝汁活性和致敏性的影响

doi:10.3969/j.issn.1673-1689.2017.08.010

首页 > 过刊浏览>2017年第36卷第8期 >849-854. DOI:10.3969/j.issn.1673-1689.2017.08.010

高压中温协同处理对菠萝汁活性和致敏性的影响
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                        10.3969/j.issn.1673-1689.2017.08.010
                    
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Effect of Combined High Pressure and Thermal Treatment on Activities and Allergenicity of Pineapple Juice

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摘要:

为探讨高压协同中温对鲜菠萝汁活性和致敏性的影响，将鲜榨菠萝汁经不同压力组合温度处理后，测定其蛋白质水解活性、纤溶活性和致敏性的变化。结果表明：高压条件下，温度对蛋白质水解活性的影响削弱并变得不显著。400 MPa组合温度有利于纤溶活性的增加，而500 MPa组合温度使纤溶活性降低。致敏性则随着压力和温度的增加下降，500 MPa和50 ℃时致敏性降至51.39%。因此，压力组合中温对蛋白质水解活性、纤溶活性和致敏性影响各不相同，选择合适的温度和压力可以同时实现鲜菠萝汁的保活和减敏。

Abstract:

In order to investigate the effect of high pressure combined with moderate temperature on the activity and allergenicity of pineapple juice，after treated by different pressures and temperatures，the proteolytic activity，fibrinolytic activity and allergenicity change of fresh squeezed pineapple juices were detected. The results showed that the effect of temperature on proteolytic activities were weaken and not significant under high pressure. The fibrinolytic activities increased under 400 MPa treatment combined with different temperatures，while decreased under 500 MPa treatment combined with a series of temperatures. Allergenicity decreased with the increase of pressure and temperature，and fell to 51.39% at 500 MPa and 50 ℃. Therefore，the effect of high pressure combined with moderate temperature on proteolytic activity，fibrinolytic activity and allergenicity was different. Preserving activity and reducing allergenicity of pineapple juice could be achieved simultaneously with the selection of appropriate temperature and pressure.

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梁娟,吴泽宇,潘见,葛梅,徐金凤.高压中温协同处理对菠萝汁活性和致敏性的影响[J].食品与生物技术学报,2017,36(8):849-854.

LIANG Juan, WU Zeyu, PAN Jian, GE Mei, XU Jinfeng. Effect of Combined High Pressure and Thermal Treatment on Activities and Allergenicity of Pineapple Juice[J]. Journal of Food Science and Biotechnology,2017,36(8):849-854.

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在线发布日期: 2017-11-01
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