Influence of Ultra High Pressure on Peroxidase Pectin Methyl Esterase and Soluble Protein in Litchi Fruit
-
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。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.
-
Key words:
- ultra high pressure /
- litchi fruit /
- peroxidase (POD) /
- pectin methyl esterase (PME) /
- soluble proteins
-
Yuste J, Capellas M, Pla R, et al. High Pressure Processing for Food Safety and Preservation: A Review [J]. J Rapid Methods and Automation in Microbioligy, 2001, 9(1): 1-10. Pan K, Sun Y M, Huang L. The Effect of Ultra High Pressure Processing on Enzymes Related to Food Quality [J]. Food Sci, 2003, 24(3): 142-146. (in Chinese) 潘科, 孙远明, 黄丽. 超高压加工对食品品质酶的影响 [J]. 食品科学, 2003, 24(3): 142-146. Zhao Y H, Gao X Y. Lectures of Experimental Technology of Biochemistry [M]. Guangzhou: South of China University of Technology Press, 2000, 45-50: 170-176. (in Chinese) 赵亚华, 高向阳. 生物化学实验技术教程 [M]. 广州: 华南理工大学出版社, 2000, 45-50: 170-176. Prestamo G, Arabas J, Broczek M F, et al. Reaction of B. cereus Bacteria and Peroxidase Enzymes under Pressure 400 MPa [J]. J Agric Food Chem, 2001, 49: 2830-2834. Alonso J, Rodriguez T, Canet W. Purification and Characterization of Two Pectinmethylesterase from Persimmon(Diospyros kaki) [J]. J Sci Food Agric, 1997, 75: 352-358. Helen M M, Roger E, Wendy J P. Purification and Properties of the Major Pectinesterases in Lemon Fruits (Citrus limon) [J]. J Sci Food Agric, 1993, 62: 163-168. Hendrickx M, Ludikhuyze L, Broeck I V D, et al. Effect of High Pressure on Enzymes Related to Food Quality [J]. Trends in Food Sci Tech, 1998, 9: 197-203. Arroyo G, Sanz P D, Prestamo G. Response to High-Pressure, Low-Temperature Treatment in Vegetables: Determination of Survival Rates of Microbial Populations Using Flow Cytometry and Detection of Peroxidase Activity Using Confocal Microscopy [J]. Applied Microbiology, 1999, 86: 544-556. Krebbers B, Matser A M, Koes M, et al. Quality and Storage-Stability of High-Pressure Preserved Green Beans [J]. J Food Engineering, 2002, 54: 27-33. Quaglia G B, Gravina R, Paperi R, et al. Effect of High Pressure Treatments on Peroxidase Activity, Ascorbic Acid Contend and Texture in Green Peas [J]. Lebensmittel Wissenschaft und Technologie, 1996, 29: 552-555. Polydera A C, Galanou E, Stoforos N G, et al. Inactivation Kinetics of Pectin Methylesterase of Greek Navel Orange Juice as a Function of High Hydrostatic Pressure and Temperature Process Conditions [J]. J Food Engineering, 2004, 62: 291-298. Nienaber U, Shellhammer T H. High-Prssure Processing of Orange Juice: Kinetics of Pectinmethylesterase Inactivation [J]. J Food Sci, 2001, 66(2): 328-331. Ratchda T, Dave A L, Jennifer M A. Effect of High-Pressure Treatment on the Texture of Cherry Tomato [J]. J Agri Food Chem, 2000, 48: 1434-1441. Shook C M, Shellhammer T H, Schwartz S J. Polygalacturonase, Pectinesterase, and Lipoxygenase Activities in High-Pressure-Processed Diced Tomatoes [J]. J Agri Food Chem, 2001, 49: 664-668. Kim Y S, Park S J, Cho Y H, et al. Effect of Combined Treatment of High Hydrostatic Pressure and Mild Heat on the Quality of Carrot Juice [J]. J Food Sci, 2001, 66(9): 1355-1360.
点击查看大图
计量
- 文章访问数: 13967
- HTML全文浏览量: 772
- PDF下载量: 992