从未成熟、成熟和过熟椰子中提取的椰子（Cocos nucifera）水中多酚氧化酶和过氧化物酶的组成、理化性质和热失活动力学。
Composition, physicochemical properties and thermal inactivation kinetics of polyphenol oxidase and peroxidase from coconut (Cocos nucifera) water obtained from immature, mature and overly-mature coconut.
机构信息
Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia.
出版信息
Food Chem. 2014 Jan 1;142:121-8. doi: 10.1016/j.foodchem.2013.07.040. Epub 2013 Jul 16.
Composition, physicochemical properties and enzyme inactivation kinetics of coconut water were compared between immature (IMC), mature (MC) and overly-mature coconuts (OMC). Among the samples studied, pH, turbidity and mineral contents for OMC water was the highest, whereas water volume, titratable acidity, total soluble solids and total phenolics content for OMC water were the lowest. Maturity was found to affect sugar contents. Sucrose content was found to increase with maturity, and the reverse trend was observed for fructose and glucose. Enzyme activity assessment showed that polyphenol oxidase (PPO) in all samples was more heat resistant than peroxidase (POD). Compared to IMC and MC, PPO and POD from OMC water showed the lowest thermal resistance, with D83.3°C=243.9s (z=27.9°C), and D83.3°C=129.9s (z=19.5°C), respectively.
比较了未成熟（IMC）、成熟（MC）和过度成熟（OMC）椰子水的组成、物理化学性质和酶失活动力学。在所研究的样品中，OMC 水的 pH 值、浊度和矿物质含量最高，而 OMC 水的水量、可滴定酸度、总可溶性固体和总酚含量最低。结果发现成熟度会影响糖含量。蔗糖含量随着成熟度的增加而增加，而果糖和葡萄糖则呈现相反的趋势。酶活性评估表明，所有样品中的多酚氧化酶（PPO）比过氧化物酶（POD）更耐热。与 IMC 和 MC 相比，OMC 水中的 PPO 和 POD 表现出最低的耐热性，D83.3°C=243.9s（z=27.9°C）和 D83.3°C=129.9s（z=19.5°C）。
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