热激对鲜切生菜及粗提物中与褐变相关酶的影响。

Effect of heat shock on browning-related enzymes in minimally processed iceberg lettuce and crude extracts.

作者信息

Martin-Diana Ana Belen, Rico Daniel, Barry-Ryan Catherine, Mulcahy Jemina, Frias Jesus, Henehan Gary T M

机构信息

Dublin Institute of Technology, School of Food Science and Environmental Health, Postharvest Unit, Cathal Brugha Street, Dublin 1, Ireland.

出版信息

Biosci Biotechnol Biochem. 2005 Sep;69(9):1677-85. doi: 10.1271/bbb.69.1677.

DOI:10.1271/bbb.69.1677

PMID:16195584

Abstract

The effects of heat shock on PPO and POD activity in minimally processed Iceberg lettuce was examined during storage (10 days). The results were compared with the effect of temperature on crude extracts of these enzymes (in vitro analysis). Fresh-cut lettuce washed at 50 degrees C showed significantly lower PPO and POD activity throughout storage than lettuce washed at 4 degrees C and 25 degrees C. These results were consistent with a sensory analysis in which the panellists found the lowest browning scores in those samples treated at 50 degrees C. When PPO and POD were analysed in vitro, the samples treated at 50 degrees C showed a rapid loss of POD activity and a similar but slower loss of PPO activity in all tissues, while incubation at 4 degrees C and 25 degrees C showed no significant loss of activity. While heat shock did not lead to significant loss of activity it did repress the synthesis of PPO and POD during storage.

摘要

研究了热激对加工最少的卷心莴苣在储存期间（10天）多酚氧化酶（PPO）和过氧化物酶（POD）活性的影响。将结果与温度对这些酶粗提物的影响（体外分析）进行了比较。在50℃下洗涤的鲜切莴苣在整个储存过程中显示出的PPO和POD活性显著低于在4℃和25℃下洗涤的莴苣。这些结果与感官分析一致，在感官分析中，评审员发现50℃处理的样品褐变得分最低。在体外分析PPO和POD时，50℃处理的样品在所有组织中显示出POD活性迅速丧失，PPO活性丧失相似但较慢，而在4℃和25℃下孵育未显示出显著的活性丧失。虽然热激并未导致显著的活性丧失，但它确实抑制了储存期间PPO和POD的合成。