食品科学技术学报 - page 38

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Inactivation Kinetics of Polyphenol Oxidase of Fresh鄄cut
Apple by Ultrasonic Treatment
YANG Mingguan,摇 LI Kun,摇 ZHU Chuanhe *
( College of Food Science and Engineering , Shandong Agricultural University, Tai爷 an 271018, China)
Abstract: The effects of ultrasonic treatment on inactivation of polyphenol oxidase ( PPO) activity of
fresh鄄cut apple were investigated, and inactivation kinetics of PPO was analyzed by using a first鄄order re鄄
action kinetic under the following experimental conditions: ultrasonic power (240 - 600 W) and ultrason鄄
ic temperature (30 - 50 益) . The results indicated that the optimal temperature of PPO of fresh鄄cut
apple was 30 益, and enzyme activity gradually decreased with the increasing heat treatment time. The
inactivation of PPO could be significantly affected by the ultrasound of power, processing temperature,
and processing time. With the increasing ultrasonic power, temperature and prolonged ultrasonic process鄄
ing time, the inactivation of PPO became more significant. The inactivation of PPO was fitted well to the
first鄄order reaction kinetic model under the experimental conditions. The k value raised and the D value
decreased with the increasing ultrasonic power and processing temperature. Ultrasonic treatment reduced
the thermal sensitivity of PPO.
Key words: ultrasonic treatment; fresh鄄cut apple; polyphenol oxidase; inactivation
( 责任编辑: 叶红波)
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第 33 卷 第 2 期摇 摇 摇 摇 摇 摇 摇 摇 杨明冠等: 超声处理钝化鲜切苹果多酚氧化酶动力学研究