Enzyme Activity and Nutritional Quality of Peach (Prunus persica) Juice: Effect of High Hydrostatic Pressure

被引：39

作者：

Rao, Lei ^{[1
]}

Guo, Xingfeng ^{[1
]}

Pang, Xueli ^{[1
]}

Tan, Xiyao ^{[1
]}

Liao, Xiaojun ^{[1
]}

Wu, Jihong ^{[1
]}

机构：

[1] China Agr Univ, Coll Food Sci & Nutr Engn, Natl Engn Res Ctr Fruit & Vegetable Proc, Key Lab Fruit & Vegetable Proc,Minist Agr, Beijing 100083, Peoples R China

来源：

INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2014年 / 17卷 / 06期

关键词：

Peach juice; High hydrostatic pressure processing; Nutritional quality; Enzymes inactivation; SHELF-LIFE; POLYPHENOLOXIDASE ACTIVITY; PHYSICOCHEMICAL PROPERTIES; PECTIN METHYLESTERASE; POMEGRANATE JUICE; CARBON-DIOXIDE; ORANGE JUICE; TOMATO JUICE; INACTIVATION; FOODS;

D O I：

10.1080/10942912.2012.716474

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The inactivation of polyphenol oxidase and pectin methylesterase in peach juice was investigated after high hydrostatic pressure processing at 400-600 MPa and 25 degrees C for 5-25 min, respectively. At 400 MPa, polyphenol oxidase and pectin methylesterase were activated by 7.3 and 2.6%. At 500 and 600 MPa, polyphenol oxidase and pectin methylesterase were inactivated significantly with increasing the pressure and time, and the inactivation kinetics was fitted by the first order model. Moreover, some physio-chemical properties were studied. The results revealed that high hydrostatic pressure treatment preserved more L-ascorbic acid and maintained the color and sensory quality better than thermal treatment.

引用

页码：1406 / 1417

页数：12

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