Effects of high pressure processing on polyphenoloxidase enzyme activity of grape musts

被引：37

作者：

Castellari, M ^{[1
]}

Matricardi, L ^{[1
]}

Arfelli, G ^{[1
]}

Rovere, P ^{[1
]}

Amati, A ^{[1
]}

机构：

[1] STN SPERIMENTALE CONSERVE, I-43100 PARMA, ITALY

来源：

FOOD CHEMISTRY | 1997年 / 60卷 / 04期

关键词：

D O I：

10.1016/S0308-8146(97)00050-2

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effects of high pressure processing (300, 600, 900 MPa for 2, 6 and 10 min) on the activity of polyphenoloxidase (PPO) enzymes were evaluated in a synthetic must to which an enzymatic extract obtained from grapes had been added, and in a white grapes must. Despite the fact that the results vary as a function of the medium studied, it could be seen that the PPO typical of the musts could only be partly inactivated by high pressure treatment (300-600 MPa). On the other hand, at higher pressures (900 MPa), PPO enzymatic residual activity was clearly lower(1 to 16%) in both the synthetic and the white must. (C) 1997 Elsevier Science Ltd.

引用

页码：647 / 649

页数：3

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