State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.
Ultrason Sonochem. 2013 Mar;20(2):674-9. doi: 10.1016/j.ultsonch.2012.09.012. Epub 2012 Oct 9.
The effect of thermal and thermosonic treatments on the inactivation kinetics of polyphenol oxidase (PPO) in mushroom (Agaricus bisporus) was studied in 55-75°C temperature range. In both the processes, the inactivation kinetics of PPO followed a first-order kinetics (R(2)=0.941-0.989). The D values during thermal inactivation varied from 112±8.4min to 1.2±0.07min while they varied from 57.8±6.1min to 0.88±0.05min during thermosonic inactivation at the same temperature range. The activation energy during thermal inactivation was found to be 214±17kJ/mol, while it was 183±32kJ/mol during thermosonic inactivation. The inactivating effect of combined ultrasound and heat was found to synergistically enhance the inactivation kinetics of PPO. The D values of PPO decreased by 1.3-3 times during thermosonic inactivation compared to the D values of PPO during thermal inactivation at the temperature range. Therefore, thermosonication can be further developed as an alternative to "hot break" process of mushroom.
研究了在 55-75°C 的温度范围内，热和超声处理对蘑菇（双孢蘑菇）中多酚氧化酶（PPO）失活动力学的影响。在这两种过程中，PPO 的失活动力学均遵循一级动力学（R(2)=0.941-0.989）。在相同温度范围内，热失活时 D 值从 112±8.4min 变化到 1.2±0.07min，而在超声失活时 D 值从 57.8±6.1min 变化到 0.88±0.05min。热失活时的活化能为 214±17kJ/mol，而超声失活时为 183±32kJ/mol。发现超声和热的联合灭活效果协同增强了 PPO 的失活动力学。与热失活时的 D 值相比，在该温度范围内，超声失活时 PPO 的 D 值降低了 1.3-3 倍。因此，超声处理可以进一步开发为蘑菇“热破”工艺的替代方法。
