多酚氧化酶的射频加热灭活效果及动力学分析-现代食品科技.pdfVIP

现代食品科技 Modern Food Science and Technology 2016, Vol.32, No.9 多酚氧化酶的射频加热灭活效果及动力学分析 周良付，雷玉洁，李宇坤，陈香维，牛海月，王云阳 （西北农林科技大学食品科学与工程学院，陕西杨凌 712100） 摘要：为了阐述多酚氧化酶(PPO)射频加热对灭活规律，本文研究了板间距和溶酶磷酸盐缓冲液电导率对加热速度及酶灭活效果 的影响，进行了酶灭活动力学模型研究。结果表明：极板间距和电导率影响射频加热速度，极板间距越大升温越慢，电导率为0.1 S/m 时，升温速度最快。在极板间距 120 mm，电导率0.1 S/m 时，射频加热 105 s，PPO 的灭活率为91.88%。对酶灭活的动力学曲线分别 用一级动力学模型、Weibull 模型和 Log-Logistic 模型进行拟合。通过对模型的拟合评价参数即精确因子 A 、偏差因子B 、根平均方 f f 差RMSE 和决定系数R2 进行比较，PPO 的灭活动力学曲线不符合一级反应动力学模型，Weibull 和 Log-Logistic 模型都能较好的拟合 PPO 失活曲线。通过衡量三种模型的预测值和实测值的一致性，Log-Logistic 模型能最好地拟合射频加热条件下多酚氧化酶的失活曲 线。 关键词：射频加热；多酚氧化酶；灭活动力学；模型拟合 文章篇号：1673-9078(2016)9-161-166 DOI: 10.13982/j.mfst.1673-9078.2016.9.024 Inactivation Effect of Radio Frequency Heating on Polyphenol Oxidase and the Analysis of Kinetics ZHOU Liang-fu, LEI Yu-jie, LI Yu-kun, CHEN Xiang-wei, NIU Hai-yue, WANG Yun-yang (College of Food Science and Engineering, Northwest A F University, Yangling 712100, China) Abstract: In order to investigate the pattern of polyphenol oxidase (PPO) inactivation by radio frequency (RF) heating, the effects of the electrode gap and the electrical conductivity of phosphate-buffered saline (PBS) on the heating rate and inactivation of PPO were studied, and the data were fitted to different models to determine the inactivation kinetics. The results showed that both the electrode gap and conductivity affected the RF heating rate. The larger the electrode gap was, the slower was the rate of temperature increase. When the electric