Li Renjie, Wang Yongtao, Ling Jiangang, Liao Xiaojun
Beijing Advanced Innovation Center for Food Nutrition and Human Health; College of Food Science and Nutritional Engineering, China Agricultural University; Beijing Key Laboratory for Food Nonthermal Processing, Chinese National Engineering Research Centre for Fruit and Vegetable Processing; Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China.
Institute of Agricultural Products Processing, Ningbo Academy of Agricultural Sciences, Ningbo 315100, China.
Food Chem. 2017 Sep 15;231:96-104. doi: 10.1016/j.foodchem.2017.03.108. Epub 2017 Mar 22.
The effects of high pressure processing (HPP) on the activity of soluble acid invertase (SAI) in mango pulp, crude extract, purified SAI and purified SAI in model systems (pectin, bovine serum albumin (BSA), sugars and pH 3-7) were investigated. The activity of SAI in mango pulp was increased after HPP, and that in crude extract stayed unchanged. The activity of purified SAI was decreased after HPP at 45 and 50°C. Pectin exhibited a concentration-dependent protection for purified SAI against HPP at 50°C/600MPa for 30min. Pectin that had an esterification degree (DE) of 85% exhibited a greater protection than pectin that had a DE of 20-34%. BSA, acidic pH (3-6) and sucrose also exhibited protection for purified SAI against HPP. HPP at 50°C/600MPa for 30min disrupted the secondary structure and tertiary structure of purified SAI, but no aggregation of purified SAI was observed after HPP.
研究了高压处理（HPP）对芒果果肉、粗提物、纯化的可溶性酸性转化酶（SAI）以及模型体系（果胶、牛血清白蛋白（BSA）、糖类和pH值3 - 7）中纯化的SAI活性的影响。高压处理后芒果果肉中SAI的活性增加，而粗提物中的活性保持不变。在45℃和50℃进行高压处理后，纯化的SAI活性降低。果胶对50℃/600MPa下高压处理30min的纯化SAI表现出浓度依赖性保护作用。酯化度（DE）为85%的果胶比DE为20 - 34%的果胶表现出更强的保护作用。BSA、酸性pH值（3 - 6）和蔗糖对纯化的SAI对抗高压处理也表现出保护作用。50℃/600MPa下高压处理30min破坏了纯化SAI的二级结构和三级结构，但高压处理后未观察到纯化SAI的聚集现象。
