【摘要】 以莲藕多酚氧化酶为材料,研究莲藕多酚氧化酶经微波和热力处理后,其酶活力的变化。结果表明:(1)当微波的功率一定时,处理时间越长,酶活性降低得越明显。(2)当微波的功率改变时,微波处理功率越大,莲藕多酚氧化酶活性抑制效果越好。(3)当热处理温度一定时,延长作用的时间,酶活性下降趋势越显著。(4)当热处理温度变化时,温度越高,酶活性钝化所需时间越短。更多还原

【Abstract】 Using lotus root polyphenol oxidase as experimental material, the effect of the activity of polyphenol oxidase from lotus root processed by microwave and heat treatments were studied. The results showed that:(1)When microwave power was constant, the activity reduced obviously with increasing processing time.(2) When the microwave power changed, the inhibitory effect of the lotus root polyphenol oxidase activity was better with increasing processing microwave power.(3) When the heat treatment temperature was constant, the activity declined notably with extending the action time.(4) When the heat treatment temperature changed, the time polyphenol oxidase activity needed for passivation became shorter with the higher temperature.更多还原