超高压处理对荔枝果肉中两种酶和可溶性蛋白的影响

黄丽; 孙远明; 潘科; 陈柏暖; 梁棣文; 谌国莲; 余红英

doi:10.11858/gywlxb.2005.02.014

超高压处理对荔枝果肉中两种酶和可溶性蛋白的影响

doi: 10.11858/gywlxb.2005.02.014

1.
华南农业大学食品学院，广东广州 510642；
2.
华南理工大学工业装备与控制工程学院，广东广州 510641；
3.
广东农工商职业技术学院，广东广州 510507

详细信息

通讯作者:
孙远明

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出版历程
- 收稿日期: 2004-02-02
- 修回日期: 2004-06-08
- 发布日期: 2005-06-05

Influence of Ultra High Pressure on Peroxidase Pectin Methyl Esterase and Soluble Protein in Litchi Fruit

1.
College of Food Science, South China Agricultural University, Guangzhou 510642, China;
2.
College of Industrial Equipment and Control Engineering, South China University of Technology, Guangzhou 510641, China;
3.
Guangdong Agriculture, Industry and Business Polytechnique College, Guangzhou 510507, China

More Information

Corresponding author: SUN Yuan-Ming

摘要

摘要: 为了研究超高压处理对荔枝果肉中过氧化物酶（POD）、果胶甲基酯酶（PME）及可溶性蛋白含量的影响，将荔枝（淮枝品种）果肉在100~400 MPa压力、10 ℃温度条件下处理30 min，采用分光光度法测定果肉中POD、PME的活性，用天然凝胶电泳法以及活性染色法测定POD、PME同工酶的变化，用SDS凝胶电泳法测定果肉中可溶性蛋白含量。结果表明：100~200 MPa超高压处理使荔枝果肉中POD活性上升且出现新的同工酶，300~400 MPa超高压处理则使其活性降低且新出现的同工酶消失；100 MPa压力处理使荔枝果肉中PME活性上升且出现新的同工酶，200~400 MPa超高压处理则使其活性降低且新出现的同工酶消失；100 MPa超高压处理使荔枝果肉中可溶性蛋白含量有所增加，而在200~400 MPa压力处理下其含量持续下降。
- 超高压 /
- 荔枝果肉 /
- 过氧化物酶 /
- 果胶甲基酯酶 /
- 可溶性蛋白
Abstract: In order to investigate the effects of ultra high pressure (UHP) on the content of soluble protein, peroxidase (POD) and pectinmethylesterase (PME) in litchi fruit, the pulp of litchi (Litchi chinensis Sonn cv. Huaizhi) was subjected to UHP treatment (100~400 MPa for 30 min at 10 ℃). The activities of POD and PME were detected by spectrophotometry, the isoenzymes of POD and PME were detected by native-PAGE and active staining. The content of soluble protein was detected by SDS-PAGE. Results showed that the POD activity raised and the new isoenzyme appeared when a treatment of 100~200 MPa was applied, the treatment of pressure 300~400 MPa made the POD activity decrease and the new isoenzyme disappear. The PME activity ascended and the new isoenzyme of PME appeared at 100 MPa; when the treatment of 200~400 MPa was applied the PME activity lowered and the new isoenzyme disappeared. The content of soluble protein had a little increase at 100 MPa, but continue to declined at 200~400 MPa.
- ultra high pressure /
- litchi fruit /
- peroxidase (POD) /
- pectin methyl esterase (PME) /
- soluble proteins

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参考文献(17)

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