Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, SP, Brazil.
Department of Chemical Engineering, Escola Politécnica, University of São Paulo (USP), São Paulo, SP, Brazil.
Ultrason Sonochem. 2017 May;36:173-181. doi: 10.1016/j.ultsonch.2016.11.028. Epub 2016 Nov 25.
Green coconut water has unique nutritional and sensorial qualities. Despite the different technologies already studied, its enzymatic stability is still challenging. This study evaluated the use of ultrasound technology (US) for inactivating/sensitizing coconut water peroxidase (POD). The effect of both US application alone and as a pre-treatment to thermal processing was evaluated. The enzyme activity during US processing was reduced 27% after 30min (286W/L, 20kHz), demonstrating its high resistance. The thermal inactivation was described by the Weibull model under non-isothermal conditions. The enzyme became sensitized to heat after US pre-treatment. Further, the use of US resulted in more uniform heat resistance. The results suggest that US is a good technology for sensitizing enzymes before thermal processing (even for an enzyme with high thermal resistance). Therefore, the use of this technology could decrease the undesirable effects of long times and/or the high temperatures of the conventional thermal processing.
椰青水中含有独特的营养和感官品质。尽管已经研究了不同的技术，但它的酶稳定性仍然具有挑战性。本研究评估了超声技术（US）在灭活/敏化椰子水中过氧化物酶（POD）方面的应用。评估了 US 单独应用和作为热加工前处理的效果。在 30 分钟（286W/L，20kHz）的超声处理过程中，酶活性降低了 27%，表明其具有很高的抗性。在非等温条件下，酶的热失活动力学用 Weibull 模型进行了描述。超声预处理后，该酶对热变得敏感。此外，US 的使用导致了更均匀的耐热性。结果表明，US 是一种在热加工前敏化酶的良好技术（即使对于具有高耐热性的酶也是如此）。因此，使用该技术可以减少传统热加工中长时间和/或高温的不利影响。
