School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
Food Chem. 2021 May 1;343:128524. doi: 10.1016/j.foodchem.2020.128524. Epub 2020 Nov 4.
The effects of ultrasonication (US) and thermosonication (TS) blanching at varying frequencies on the carrot peroxidase (POD) inactivation and potential mechanisms were studied. The physicochemical properties were evaluated. Hot water (HW) blanching was used as control. Thermosonication decreased the POD activity to a greater extent, with a dual-frequency of 22/40 kHz showing the most significant effect. The POD-related gene expression was down-regulated by TS, which was contrary to the thermally treated samples. Electron paramagnetic resonance (EPR) spectra revealed that ultrasound-induced radicals from water sonolysis might involve in the POD inactivation. Thermosonication substantially increased the total carotenoid content (TCC). The color analysis showed that thermosonicated samples with a dual-frequency (22/40 kHz) exhibited the maximum values of C* and ΔE, and the minimum value of the whiteness index (WI). The micrographs verified the alterations in TCC and relative electrolyte leakage (REL) of carrot treated by HW, US, and TS.
研究了不同频率超声和热声处理对胡萝卜过氧化物酶（POD）失活的影响及其潜在机制。评估了其物理化学性质。热水（HW）烫漂作为对照。热声处理使 POD 活性下降得更多，双频 22/40 kHz 的效果最为显著。TS 处理使与 POD 相关的基因表达下调，这与热处理样品相反。电子顺磁共振（EPR）谱表明，超声诱导的水中自由基可能参与 POD 失活。热声处理显著增加了总类胡萝卜素含量（TCC）。颜色分析表明，双频（22/40 kHz）处理的热声样品具有最大的 C*和ΔE 值，以及最小的白度指数（WI）值。显微照片证实了 HW、US 和 TS 处理的胡萝卜 TCC 和相对电解质渗漏（REL）的变化。
