超高压与重组果胶甲酯酶抑制剂联合应用对鲜榨橙汁果胶甲酯酶活性及品质的影响

王晓丽; 郭藏; 梅晓宏

doi:10.13386/j.issn1002-0306.2019.11.020

超高压与重组果胶甲酯酶抑制剂联合应用对鲜榨橙汁果胶甲酯酶活性及品质的影响

王晓丽^1,2,
郭藏³,
梅晓宏^1,2, ,

1. 中国农业大学食品科学与营养工程学院, 北京 100083;
2. 农业部农业转基因生物安全评价(食用)重点实验室, 北京 100083;
3. 北京联合大学, 北京 100023

详细信息

作者简介:
王晓丽(1993-),女,硕士研究生,研究方向:营养递送系统的研究及应用,E-mail:942685139@qq.com。

通讯作者:
梅晓宏(1971-),女,博士,副教授,研究方向:营养递送系统的研究及应用,E-mail:mxh@cau.edu.cn。

中图分类号: TS255.44
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出版历程
- 收稿日期: 2018-09-06
- 网络出版日期: 2020-11-12
- 刊出日期: 2019-05-31

Effect of Ultra High Pressure Combined with Recombinant Pectin Methylesterase Inhibitor on Pectin Methylesterase Activity and Quality of Fresh Orange Juice

1. College of Food Science and Nutrition Engineering, China Agricultural University, Beijing 100083, China;
2. Key Laboratory of Safety Assessment of Genetically Modified Organism(Food Safety), Ministry of Agriculture, Beijing 100083, China;
3. Beijing Union University, Beijing 100023, China

摘要

摘要: 为了探究超高压与重组果胶甲酯酶抑制剂(recombinant pectin methylesterase inhibitor,rPMEI)联合处理对鲜榨橙汁中果胶甲酯酶(pectin methylesterase,PME)活性及品质的影响,研究了超高压(400、500和600 MPa,5 min,20 ℃)与重组果胶甲酯酶抑制剂对橙汁微生物、PME酶活、色泽和V_C含量的影响。结果表明:超高压处理条件为500 MPa/5 min,rPMEI添加浓度为0.06 mg/mL时,橙汁中的菌落总数、霉菌与酵母菌数均能达到农业行业标准《NY/T 434-2016绿色食品、果蔬汁饮料》所规定的要求,同时PME被完全钝化;橙汁色泽变化显著小于热处理组(ΔE^*=1.22<2.26);V_C保留率为85.1%,显著高于热处理组(保留率=8.33%)。
- 超高压 /
- 重组果胶甲酯酶抑制剂 /
- 果胶甲酯酶 /
- 鲜榨橙汁 /
- 品质
Abstract: To investigate the effects of ultra-high pressure and recombinant pectin methylesterase inhibitor(rPMEI)on the activity and quality of pectin methylesterase(PME)in freshly squeezed orange juice,the effects of ultra-high pressure(400,500 and 600 MPa,5 min,20 ℃)and recombinant pectin methylesterase inhibitor on orange juice microorganisms,PME activity,color and V_C content were studied. The results showed that when the ultra-high pressure treatment condition was 500 MPa/5 min and the rPMEI concentration was 0.06 mg/mL,the total number of colonies,mold and yeast in the orange juice could reach the agricultural industry standard NY/T 434-2016 Green Food-Fruit and Vegetable Drinks,PME was completely passivated;the color change of orange juice was significantly lower than that of the heat treatment group(ΔE*=1.22<2.26);the V_C retention rate was 85.1%,which was significantly higher than the heat treatment group(retention rate=8.33%).
- ultra high pressure /
- recombinant pectin methylesterase inhibitor /
- pectin methylesterase /
- fresh orange juice /
- quality