The effects of high hydrostatic pressure on β-glucosidase, peroxidase and polyphenoloxidase in red raspberry (Rubus idaeus) and strawberry (Fragaria x ananassa)

被引：155

作者：

Garcia-Palazon, A

Suthanthangjai, W

Kajda, P

Zabetakis, I ^{[1
]}

机构：

[1] Univ Athens, Dept Chem, Food Chem Lab, GR-15771 Athens, Greece

[2] Univ Leeds, Procter Dept Food Sci, Leeds LS2 9JT, W Yorkshire, England

来源：

FOOD CHEMISTRY | 2004年 / 88卷 / 01期

关键词：

raspberry; strawberry; high hydrostatic pressure; beta-glucosidase; peroxidase and polyphenoloxidase;

D O I：

10.1016/j.foodchem.2004.01.019

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effects of high hydrostatic pressure on 3 important enzymes involved in flavour and colour bioformation, namely beta-glucosidase, peroxidase and polyphenoloxidase, in red raspberry (Rubus idaeus) and strawberry (Fragaria x ananassa) were studied. Fruit samples were pressurised under 400, 600 and 800 MPa for 5, 10 and 15 min at a temperature controlled between 18 and 22 degreesC. After application of pressure, the enzymatic activities (A) were measured and compared to the initial activities of the samples (A(0)). The effect of high pressure is presented as a function of the ratio A/A(0) over pressurising time. The inactivation of the enzymes is linked to the stability of anthocyanins in both fruits. (C) 2004 Elsevier Ltd. All rights reserved.

引用

页码：7 / 10

页数：4

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