趙天瑞; 樊建; 曹建新
昆明理工大學(xué)食品工程研究中心; 昆明理工大學(xué)食品工程研究中心; 昆明理工大學(xué)食品工程研究中心 昆明650224; 昆明650224; 昆明650224

【中文摘要】 采用噴霧式流態(tài)化液氮速凍及緩凍,研究了凍結(jié)速率對松茸多酚氧化酶(PPO)及過氧化物酶(POD)活性的影響。結(jié)果表明:凍結(jié)速率對酶的活性有明顯的影響,在-80℃、-60℃及-35℃(緩凍)下進(jìn)行凍結(jié),松茸的PPO活性分別下降了72.5%、67.7%及24.6%,POD活性分別下降了62.8%、53.5%及17.6%。

【英文摘要】 Applying to slow freezing and liquid nitrogen quick freezer by the fashion of spray and flowed state,the effect of freezing-rate on polyphenoloxidase(PPO) and peroxidase(POD) activity in Tricholoma matsutake was studied.The results show that freezing-rate significantly affected enzymatic activity.Freezed under-80℃,-60℃ and-35℃(slow freezing),its activities of PPO decreased by 72.5%,67.7% and 24.6%,and activities of POD decreased by 62.8%,53.5% and 17.6%.

【中文關(guān)鍵詞】 松茸; 凍結(jié)速率; 酶活性
【英文關(guān)鍵詞】 Tricholoma Matsutake; freezing-rate; enzymatic activity

【文獻(xiàn)出處】 中國食用菌,Edible Fungi of China,編輯部郵箱,2006年01期 【DOI】CNKI:SUN:ZSYJ.0.2006-01-018