欢迎您！东篱公司
退出
-
申报数据库
-
立项数据库
-
成果数据库
-
项目获奖数据库
中文摘要：
研究了声热处理钝化毛豆过氧化物酶。实验条件为：温度60～90℃、超声波频率25kHz、功率800W。以在不同温度（60～100℃）下热处理过氧化物酶的活性作为对照，研究超声波协同热力灭酶的机理。响应面分析结果表明：在25kHz、800W的超声波、83℃下处理1．52min，过氧化物酶钝化效果最佳。目前的研究有助于声热作用作为新加工工艺逐渐取代传统热加工处理。
英文摘要：
The effect of high power ultrasound and heat on the activity of peroxidase from edamane in water was studied. The experiment were performed in the temperature range of 60℃ to 90℃ using power ultrasounds having frequencies of 25 kHz and powers of 800 W. The peroxidase resistances to heat（60-100 ℃）, which was as control,and to ultrasound have been studied. The response surface analysis was used for the analyzing by the SAS software. The activity of peroxidase of green soybean after treatment was lower when 800 W ultrasound power was applied for 1.52 min at the medium temperature of 83 ℃. The results presented here will help to evaluate the efficiency of thermosonication as a novel process to replace the classical heat treatment.
同期刊论文项目
同项目期刊论文
Effect of Calcium Ion and Microwave Power on Structural and Quality Changes in Drying of Apple Slice
Effect of Osmotic Dehydration on Microwave Freeze-Drying Characteristics and Quality of Potato Chips
Effects of Predrying and Vacuum Impregnation with Nano-Calcium Carbonate Solution on Strawberries, C
Comparison of the effect of microwave freeze drying and microwave vacuum drying upon the process and
期刊信息
位置：