文献类型：期刊文献

中文题名：响应面法优化微波钝化玛咖黑芥子酶活

英文题名：Optimization of Microwave Inactivation of Myrosinase Activity in Maca by Response Surface Methodology

作者：涂行浩[1] 张弘[1] 郑华[1] 甘瑾[1] 徐珑峰[1] 李坤[1]

第一作者：涂行浩

机构：[1]中国林业科学研究院资源昆虫研究所,国家林业局资源昆虫培育与利用重点实验室,云南昆明650224

年份：2012

卷号：33

期号：4

起止页码：122-127

中文期刊名：食品科学

外文期刊名：Food Science

收录：CSTPCD;;Scopus;北大核心:【北大核心2011】；CSCD:【CSCD2011_2012】；

基金：国家林业公益性行业科研专项(201004028)

语种：中文

中文关键词：玛咖;微波钝化;黑芥子酶;烫漂;芥子油苷;响应面分析

外文关键词：maca; microwave inactivation; myrosinase;blanching; glucosinolates; response surface methodology（RSM）

分类号：TS201.1;S205.9

摘要：探讨微波处理在钝化玛咖黑芥子酶相对酶活研究中的应用。通过单因素试验考察微波强度、处理时间以及料液比3个主要因素对玛咖黑芥子酶相对酶活和芥子油苷的影响。以黑芥子酶相对酶活为响应值,进行响应面分析和优化,建立微波钝化玛咖黑芥子酶相对酶活的回归模型。结果显示:在微波强度14W/g、料液比2:1(g/mL)条件下对冰鲜玛咖处理60s,玛咖黑芥子酶相对酶活几乎完全丧失。与传统热水烫漂相比,在有效钝化黑芥子酶相对酶活的前提下,玛咖芥子油苷损失率下降28%,VC损失率下降21%,蛋白质含量无显著变化。
The purpose of the present study was to explore the application of microwave to inactivate myrosinase in maca. One- factor-at-a-time experiments were can＇ied out to investigate the effects of microwave intensity, treatment time and material-to-liquid ratio on the residual activity of myrosinase and glucosinolate content. Response surface methodology was employed to optimize the operating parameters based on the residual activity of myrosinase. A regression model that describes the residual activity of myrosinase as a function of the operating parameters was established. The results showed that myrosinase in maca almost lost all of its activity under the conditions： microwave intensity 14 W/g, material-to-liquid ratio 2：1, and treatment tine 60 s. In addition to effectively inactivating myrosinase, the microwave treatment resulted in a decrease of 28% and 21% in glucosinolate and VC contents, respectively compared with the traditional hot water blanching time, but had little effect on protein content.