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Effects of radio frequency assisted blanching on polyphenol oxidase, weight loss, texture, color and microstructure of potato

机译:射频热烫对马铃薯多酚氧化酶,减肥,质地,颜色和微结构的影响

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摘要

This paper is focused on the effects of radio frequency (RF) heating on the relative activity of polyphenol oxidase (PPO), weight loss, texture, color, and microstructure of potatoes. The results showed that pure mushroom PPO was almost completely inactivated at 80 degrees C by RF heating. The relative activity of potato PPO reduced to less than 10% with increasing temperature (25-85 degrees C). Enzyme extract showed the lowest PPO relative activity at 85 degrees C after RF treatment, followed by the potato cuboids and mashed potato, about 0.19 +/- 0.017%, 3.24 +/- 0.19%, and 3.54 +/- 0.04%, respectively. Circular dichroism analysis indicated that RF heating changed the secondary structure of PPO, as alpha-helix content decreased. Both electrode gap and temperature had significant effect (P .05) on weight loss, color, and texture of the potato cuboids. Microstructure analysis showed the changes of potato cell and starch during RF heating.
机译:本文重点研究射频加热对马铃薯多酚氧化酶(PPO)的相对活性,重量减轻,质地,颜色和微结构的影响。结果表明,纯蘑菇PPO在80摄氏度下通过RF加热几乎完全失活。随着温度升高(25-85摄氏度),马铃薯PPO的相对活性降低到不足10%。酶提取物在RF处理后在85摄氏度下表现出最低的PPO相对活性,其次是马铃薯长方体和土豆泥,分别约为0.19 +/- 0.017%,3.24 +/- 0.19%和3.54 +/- 0.04%。圆二色性分析表明,随着α-螺旋含量的降低,RF加热改变了PPO的二级结构。电极间隙和温度对马铃薯长方体的重量减轻,颜色和质地都有显着影响(P <.05)。显微组织分析显示了射频加热过程中马铃薯细胞和淀粉的变化。

著录项

  • 来源
    《Food Chemistry》 |2018年第may15期|173-182|共10页
  • 作者单位

    Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R China;

    Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R China;

    Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R China;

    Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R China;

    Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R China;

    Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R China;

    Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R China;

  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Radio frequency heating; Blanching; Potato; Polyphenol oxidase; Physicochemical properties;

    机译:射频加热;漂白;马铃薯;多酚氧化酶;理化性质;
  • 入库时间 2022-08-17 23:19:45

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