MacDonald Laurie, Schaschke Carl J
Department of Chemical and Process Engineering, University of Strathclyde, Glasgow G1 1XJ, UK.
J Sci Food Agric. 2000 May 1;80(6):719-724. doi: 10.1002/(SICI)1097-0010(20000501)80:6<719::AID-JSFA594>3.0.CO;2-W.
Polyphenoloxidase and peroxidase enzyme activities were evaluated following combined pressure, temperature and holding time treatment in banana (Musa acuminata). Using pressures of up to 110 MPa, temperatures of up to 70 °C and holding times of up to 25 min, based on a 2 central composite design, the interactive effects were found to significantly influence the activity of both enzymes in prepared banana pulp. Temperature and pressure were found to influence the inactivation of polyphenoloxidase separately, while temperature, pressure and holding time were found to influence the loss of peroxidase in the banana, although no significant interactive effects were found. The reduction in polyphenoloxidase activity was found to be less influenced by the combined treatment than peroxidase activity, thought to be due to solubilisation of the enzyme and effects of the soluble solids content. © 2000 Society of Chemical Industry.
在香蕉（Musa acuminata）中，对压力、温度和保持时间联合处理后的多酚氧化酶和过氧化物酶活性进行了评估。基于二中心复合设计，使用高达110兆帕的压力、高达70摄氏度的温度和长达25分钟的保持时间，发现交互作用显著影响制备的香蕉果肉中两种酶的活性。发现温度和压力分别影响多酚氧化酶的失活，而温度、压力和保持时间影响香蕉中过氧化物酶的损失，尽管未发现显著的交互作用。发现多酚氧化酶活性的降低受联合处理的影响小于过氧化物酶活性，认为这是由于酶的溶解和可溶性固形物含量的影响。© 2000化学工业协会。
