【摘 要】
：
Inactivation of polyphenoloxidase (PPO) in cloudy apple juice induced by High-Pressure Carbon Dioxide (HPCD) combined with heat treatment was investigated in this study.Residual activity (RA) of PPO d
【机 构】
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College of Food Science and Nutritional Engineering,China Agricultural University Key Laboratory of
【出 处】
：
2009北京非热加工技术国际研讨会
论文部分内容阅读
Inactivation of polyphenoloxidase (PPO) in cloudy apple juice induced by High-Pressure Carbon Dioxide (HPCD) combined with heat treatment was investigated in this study.Residual activity (RA) of PPO decreased with increasing temperature.Under HPCD of 30 MPa,RA of PPO were 65 % and 25% for 60 min at 55℃ and 60℃,respectively,and PPO was completely inactivated at 65℃ for 30min.And treatment time will be minimized to 10min and lmin for complete inactivation at 70℃ and 75℃,respectively.Higher pressure caused more inactivation of PPO.With treatment of 10MPa,20MPa and 30MPa,PPO was completely inactivated for 15min,12.5min and 10 min at 70℃.While the time were 3min,2min and lmin at 75℃.In comparision,heat treatment under atmospheric pressure inactivated PPO less effectively.Under above treatment conditions,their residual activity of PPO were 73%,64%,182%,69% and 24%.Furthermore,PPO activity was activated at 55℃,60℃ and 65℃.
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