【作者】趙吉順; 趙天瑞; 樊建; 許源

【Author】ZHAO Ji-shun1; ZHAO Tian-rui1; FAN Jian1; XU Yuan2(1.Faculty of Chemical Engineering; Kunming University of Science and Technology; Kunming Yunnan 650224; 2.Yunnan Messer Gas Products Co.Ltd; Kunming Yunnan 650106)

【作者機(jī)構(gòu)】昆明理工大學(xué)化學(xué)工程學(xué)院; 云南梅塞爾氣體產(chǎn)品有限公司

【摘要】 采用噴霧式流態(tài)化液態(tài)CO2速凍及緩凍技術(shù),研究了凍結(jié)溫度、速度對雙孢蘑菇多酚氧化酶(PPO)和過氧化物酶(POD)活性的影響。結(jié)果表明:凍結(jié)溫度、速度對酶的活性有明顯的影響,在75℃、60℃、45℃及35℃(緩凍)下進(jìn)行凍結(jié)時(shí),雙孢蘑菇的PPO活性分別下降了70.5%、66.3%、56.8%及19.6%,POD活性分別下降了74.3%、71.1%、64.5%及21.6%。

【Abstract】 Using slow freezing and liquid CO2 quick freezer by the fashion of spray and flowed state,the effect of freezing temperature and rate on polyphenoloxidase(PPO) and peroxidase(POD) activity of Agaricus brunnescens Peck were studied.The results showed that freezing temperature and rate significantly affected enzymatic activity.Under the temperature of 75℃,60℃,45℃ and 35℃(slow freezing),the activities of PPO decreased 70.5%,66.3%,56.8% and 19.6%,and the activities of POD decreased 74.3%,71.1%,64.5% and 21.6%.

【關(guān)鍵詞】 雙孢蘑菇; 液態(tài)CO2速凍; 凍結(jié)工藝; 酶活性

【Key words】 Agaricus brunnescens Peck; Liquid CO2 quick freezing; Freezing technics; Enzymatic activity

【基金】國家科技支撐計(jì)劃資助項(xiàng)目(項(xiàng)目編號:2008BADA1B05-6)

【文獻(xiàn)出處】 中國食用菌,Edible Fungi of China,編輯部郵箱,2010年03期

【DOI】CNKI:SUN:ZSYJ.0.2010-03-020

【分類號】S646.11