超高压联合高密度CO2处理钝化对虾多酚氧化酶

为了弥补超高压(UHP,ultra high pressure)钝化凡纳滨对虾多酚氧化酶(PPO,polyphenol oxidase)效果差的缺点,同时利用高密度CO_2钝化凡纳滨对虾PPO的优势,初步研究UHP+CO_2处理对凡纳滨对虾PPO的钝化效果,以探讨UHP+CO_2联合处理用于开发虾类新产品的可行性。研究结果表明:UHP+CO_2联合处理比单独CO_2处理和UHP处理更能有效地钝化PPO;100 MPa UHP+CO_2联合处理30 min,PPO相对酶活降至18.92%±1.52%;200 MPa UHP+CO_2联合处理10 min,PPO相对酶活降至10.91%±1.08%;300 MPa UHP+CO_2联合处理10 min,PPO被钝化95%;400 MPa UHP+CO联合处理5 min,PPO被钝化97%;500 MPa UHP+CO联合处理10 min,PPO100%被钝化;与单独UHP处理相比,UHP+CO_2联合缩短了处理时间,提高了钝化PPO的效果;PPO经UHP+CO_2联合处理后在4℃贮藏6 d后活性未见恢复,说明PPO在处理过程中发生了不可逆的变性失活。研究结果为虾类的贮藏和加工以及开发新产品提供基础数据和技术参考。

Inactivation of polyphenol oxidase from Litopenaeus vannamei treated by ultra high pressure combined dense phase carbon dioxide

Ultra high pressure (UHP) and dense phase carbon dioxide (DPCD) processes are effective non-thermal pasteurization methods that have gained increasing attention in inactivation of undesired enzymes and microorganisms in food industry. The advantage of UHP is to process foods that are already packaged and therefore are not liable to post-process contamination. Although UHP effectively eliminates microorganisms, it does not inactivate some key enzymes that reduce the product quality. For example, UHP may increase the activities of polyphenol oxidase (PPO) at lower pressure. As a continuous operation, DPCD needs aseptic filling to containers, but can inactivate enzymes. Therefore it is logical to combine these technologies to benefit from their individual advantages. The presence of carbon dioxide (CO2) in the sample medium might create a more acidic environment and synergistically interact with pressure to damage or alter the structures of enzymes and microbial cells. In order to make up for the disadvantage of UHP in inactivating PPO and use the advantage of DPCD in inactivating PPO, the inactivation effect of PPO from Litopenaeus vannamei treated by UHP combined with CO2 (UHP+CO2) was studied, and the feasibility of developing new shrimp products by UHP+CO2 was explored. The crude PPO extracts of 2 mL were treated with 2% CO2 (v/v) package alone, or UHP alone, or UHP + 2% CO2 (v/v). The treatment temperature was 30±2 ℃. The treatment pressure was 100, 200, 300, 400 and 500 MPa, respectively. The treatment time was 5, 10, 15, 20, 25 and 30 min, respectively. The results showed that: The PPO was inactivated more effectively by UHP+CO2 than CO2 treatment and UHP treatment alone. Treated at 100 MPa for 30 min by UHP+CO2, PPO activity dropped to 18.92%±1.52%. At 200 MPa for 10 min by UHP+CO2, PPO activity dropped to 10.91%±1.08%. At 300 MPa for 10 min by UHP+CO2, 95% PPO was inactivated. At 400 MPa for 5 min by UHP+CO2, the residual activity of PPO was less than 3%. At 500 MPa for 10 min by UHP+CO2, the PPO was almost completely inactivated. Compared with UHP treatment and CO2 package treatment alone, UHP+CO2 treatment not only shortened the inactivation time but also improved the inactivation effect of PPO activity. PPO activity was not recovered after storage for 6 d at 4 in all treated samples.℃ The electrophoretic pattern of PPO after UHP and UHP+CO2 treatment showed that the lanes color of PPO zones became lighter and lighter with the pressure increasing. Moreover, the lanes color of PPO treated by UHP+CO2 was much lighter than that treated by UHP alone at the same pressure and even disappeared at 400 and 500 MPa. Therefore, PPO denaturation is irreversible by UHP+CO2 treatment. The research results will provide basic data and technical reference for shrimp storage and processing and the development of new products.