超高压与重组果胶甲酯酶抑制剂联合应用对鲜榨橙汁果胶甲酯酶活性及品质的影响
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摘要
为了探究超高压与重组果胶甲酯酶抑制剂(recombinant pectin methylesterase inhibitor,rPMEI)联合处理对鲜榨橙汁中果胶甲酯酶(pectin methylesterase,PME)活性及品质的影响,研究了超高压(400、500和600 MPa,5 min,20℃)与重组果胶甲酯酶抑制剂对橙汁微生物、PME酶活、色泽和V_C含量的影响。结果表明:超高压处理条件为500 MPa/5 min,rPMEI添加浓度为0.06 mg/mL时,橙汁中的菌落总数、霉菌与酵母菌数均能达到农业行业标准《NY/T 434-2016绿色食品、果蔬汁饮料》所规定的要求,同时PME被完全钝化;橙汁色泽变化显著小于热处理组(ΔE~*=1.22<2.26);V_C保留率为85.1%,显著高于热处理组(保留率=8.33%)。
To investigate the effects of ultra-high pressure and recombinant pectin methylesterase inhibitor(rPMEI)on the activity and quality of pectin methylesterase(PME)in freshly squeezed orange juice,the effects of ultra-high pressure(400,500 and 600 MPa,5 min,20 ℃)and recombinant pectin methylesterase inhibitor on orange juice microorganisms,PME activity,color and V_C content were studied. The results showed that when the ultra-high pressure treatment condition was 500 MPa/5 min and the rPMEI concentration was 0.06 mg/mL,the total number of colonies,mold and yeast in the orange juice could reach the agricultural industry standard NY/T 434-2016 Green Food-Fruit and Vegetable Drinks,PME was completely passivated;the color change of orange juice was significantly lower than that of the heat treatment group(ΔE*=1.22<2.26);the V_C retention rate was 85.1%,which was significantly higher than the heat treatment group(retention rate=8.33%).
To investigate the effects of ultra-high pressure and recombinant pectin methylesterase inhibitor(rPMEI)on the activity and quality of pectin methylesterase(PME)in freshly squeezed orange juice,the effects of ultra-high pressure(400,500 and 600 MPa,5 min,20 ℃)and recombinant pectin methylesterase inhibitor on orange juice microorganisms,PME activity,color and V_C content were studied. The results showed that when the ultra-high pressure treatment condition was 500 MPa/5 min and the rPMEI concentration was 0.06 mg/mL,the total number of colonies,mold and yeast in the orange juice could reach the agricultural industry standard NY/T 434-2016 Green Food-Fruit and Vegetable Drinks,PME was completely passivated;the color change of orange juice was significantly lower than that of the heat treatment group(ΔE*=1.22<2.26);the V_C retention rate was 85.1%,which was significantly higher than the heat treatment group(retention rate=8.33%).
引文
[1]向晨茜,蒋和体.橙汁混浊的稳定性[J].食品科学,2010,31(19):106-110.
[2]Shomer I.Protein coagulation cloud in citrus fruit extract.I.formation of coagulates and their bound pectin and neutral sugars[J].Journal of Agricultural & Food Chemistry,1992,39(39):2267-2273.
[3]Baker R A.The role of pectin in citrus quality and nutrition[C]//ACS Symposium Series,1980.
[4]安虹,谭炜.超高压技术在食品加工中的研究进展[J].北方农业学报,2017(5):130-134.
[5]Nienaber U,Shellhammer T H.High-pressure processing of orange juice:Combination treatments and a shelf life study[J].Journal of Food Science,2010,66(2):332-336.
[6]Balestrieri C,Castaldo D,Giovane A,et al.A glycoprotein inhibitor of pectin methylesterase in kiwi fruit(Actinidia chinensis)[J].European Journal of Biochemistry,1990,193:183-187.
[7]梅晓宏,郝彦玲,朱鸿亮,等.猕猴桃果胶甲酯酶抑制剂基因的克隆及其在毕赤酵母中的高效表达[J].农业生物技术学报,2013,21(12):1528-1528.
[8]Liu Q,Xu W,Han S,et al.Production and optimization of a kiwi pectin methylesterase inhibitor in Pichia pastoris,GS115[J].Food Science & Biotechnology,2014,23(6):1971-1976.
[9]李晓红,柳倩,王蓓,等.重组果胶甲酯酶抑制剂发酵条件优化[J].食品工业科技,2016,37(3):160-169.
[10]Laemmli U K.Cleavage of structural proteins during the assembly of the head of bacteriophage T4[J].Nature,1970,227(5259):680-685.
[11]Hagerman A E,Austin P J.Continuous spectrophotometric assay for plant pectin methyl esterase[J].Journal of Agricultural & Food Chemistry,1986,34(3):440-444.
[12]Lozano J E,Drudis Iscarri R,Ibarz Ibas A.Enzymatic browning in apple pulps[J].Journal of Food Science,2010,59(3):564-567.
[13]Camardella L,Carratore V,Ciardiello M A,et al.Kiwi protein inhibitor of pectin methylesterase amino-acid sequence and structural importance of two disulfide bridges[J].European Journal of Biochemistry,2000,267(14):4561-4565.
[14]向晨茜.超高压处理对鲜榨橙汁品质影响研究[D].重庆:西南大学,2012.
[15]Ogawa H,Fukuhisa K,Kubo Y,et al.Pressure inactivation of yeasts,molds,and pectinesterase in satsuma mandarin juice:Effects of juice concentration,pH,and organic acids,and comparison with heat sanitation[J].Journal of the Agricultural Chemical Society of Japan,2006,54(5):1219-1225.
[16]施卢晋.超高压处理对橙囊胞杀菌效果和品质影响研究[D].宁波:宁波大学,2014.
[17]Wicker L,Temelli F.Heat inactivation of pectinesterase in orange juice pulp[J].Journal of Food Science,2010,53(1):162-164.
[18]Di M A,Giovane A,Raiola A,et al.Structural basis for the interaction between pectin methylesterase and a specific inhibitor protein[J].Plant Cell,2005,17(3):849-858.
[19]Jolie R P,Duvetter T,Houben K,et al.Carrot pectin methylesterase and its inhibitor from kiwi fruit:Study of activity,stability and inhibition[J].Innovative Food Science & Emerging Technologies,2009,10(4):601-609.
[20]Jolie R P,Duvetter T,Van Loey A M,et al.Pectin methylesterase and its proteinaceous inhibitor:A review[J].Carbohydrate Research,2010,345(18):2583.
[21]Mei X,Shpigelman A,Verrijssen T A J,et al.Recombinant kiwi pectin methylesterase inhibitor:Purification and characterization of the interaction with plant pectin methylesterase during thermal and high-pressure processing[J].Innovative Food Science & Emerging Technologies,2015,29(2):295-301.
[22]张微.超高压和热处理对热带果汁品质影响的比较研究[D].广州:华南理工大学,2010.
[23]赵玉生,赵俊芳.猕猴桃汁的超高压杀菌效果[J].食品科技,2007,32(4):146-148.
[24]Dede S,Alpas H,Bayindirli A.High hydrostatic pressure treatment and storage of carrot and tomato juices:Antioxidant activity and microbial safety[J].Journal of the Science of Food & Agriculture,2007,87(5):773-782.
[25]胡友栋,励建荣,蒋跃明.超高压处理影响果蔬品质的研究进展[J].食品科学,2009,30(9):235-240.
[26]陆海霞,胡友栋,励建荣,等.超高压和热处理对胡柚汁理化品质的影响[J].中国食品学报,2010,10(2):160-166.
[2]Shomer I.Protein coagulation cloud in citrus fruit extract.I.formation of coagulates and their bound pectin and neutral sugars[J].Journal of Agricultural & Food Chemistry,1992,39(39):2267-2273.
[3]Baker R A.The role of pectin in citrus quality and nutrition[C]//ACS Symposium Series,1980.
[4]安虹,谭炜.超高压技术在食品加工中的研究进展[J].北方农业学报,2017(5):130-134.
[5]Nienaber U,Shellhammer T H.High-pressure processing of orange juice:Combination treatments and a shelf life study[J].Journal of Food Science,2010,66(2):332-336.
[6]Balestrieri C,Castaldo D,Giovane A,et al.A glycoprotein inhibitor of pectin methylesterase in kiwi fruit(Actinidia chinensis)[J].European Journal of Biochemistry,1990,193:183-187.
[7]梅晓宏,郝彦玲,朱鸿亮,等.猕猴桃果胶甲酯酶抑制剂基因的克隆及其在毕赤酵母中的高效表达[J].农业生物技术学报,2013,21(12):1528-1528.
[8]Liu Q,Xu W,Han S,et al.Production and optimization of a kiwi pectin methylesterase inhibitor in Pichia pastoris,GS115[J].Food Science & Biotechnology,2014,23(6):1971-1976.
[9]李晓红,柳倩,王蓓,等.重组果胶甲酯酶抑制剂发酵条件优化[J].食品工业科技,2016,37(3):160-169.
[10]Laemmli U K.Cleavage of structural proteins during the assembly of the head of bacteriophage T4[J].Nature,1970,227(5259):680-685.
[11]Hagerman A E,Austin P J.Continuous spectrophotometric assay for plant pectin methyl esterase[J].Journal of Agricultural & Food Chemistry,1986,34(3):440-444.
[12]Lozano J E,Drudis Iscarri R,Ibarz Ibas A.Enzymatic browning in apple pulps[J].Journal of Food Science,2010,59(3):564-567.
[13]Camardella L,Carratore V,Ciardiello M A,et al.Kiwi protein inhibitor of pectin methylesterase amino-acid sequence and structural importance of two disulfide bridges[J].European Journal of Biochemistry,2000,267(14):4561-4565.
[14]向晨茜.超高压处理对鲜榨橙汁品质影响研究[D].重庆:西南大学,2012.
[15]Ogawa H,Fukuhisa K,Kubo Y,et al.Pressure inactivation of yeasts,molds,and pectinesterase in satsuma mandarin juice:Effects of juice concentration,pH,and organic acids,and comparison with heat sanitation[J].Journal of the Agricultural Chemical Society of Japan,2006,54(5):1219-1225.
[16]施卢晋.超高压处理对橙囊胞杀菌效果和品质影响研究[D].宁波:宁波大学,2014.
[17]Wicker L,Temelli F.Heat inactivation of pectinesterase in orange juice pulp[J].Journal of Food Science,2010,53(1):162-164.
[18]Di M A,Giovane A,Raiola A,et al.Structural basis for the interaction between pectin methylesterase and a specific inhibitor protein[J].Plant Cell,2005,17(3):849-858.
[19]Jolie R P,Duvetter T,Houben K,et al.Carrot pectin methylesterase and its inhibitor from kiwi fruit:Study of activity,stability and inhibition[J].Innovative Food Science & Emerging Technologies,2009,10(4):601-609.
[20]Jolie R P,Duvetter T,Van Loey A M,et al.Pectin methylesterase and its proteinaceous inhibitor:A review[J].Carbohydrate Research,2010,345(18):2583.
[21]Mei X,Shpigelman A,Verrijssen T A J,et al.Recombinant kiwi pectin methylesterase inhibitor:Purification and characterization of the interaction with plant pectin methylesterase during thermal and high-pressure processing[J].Innovative Food Science & Emerging Technologies,2015,29(2):295-301.
[22]张微.超高压和热处理对热带果汁品质影响的比较研究[D].广州:华南理工大学,2010.
[23]赵玉生,赵俊芳.猕猴桃汁的超高压杀菌效果[J].食品科技,2007,32(4):146-148.
[24]Dede S,Alpas H,Bayindirli A.High hydrostatic pressure treatment and storage of carrot and tomato juices:Antioxidant activity and microbial safety[J].Journal of the Science of Food & Agriculture,2007,87(5):773-782.
[25]胡友栋,励建荣,蒋跃明.超高压处理影响果蔬品质的研究进展[J].食品科学,2009,30(9):235-240.
[26]陆海霞,胡友栋,励建荣,等.超高压和热处理对胡柚汁理化品质的影响[J].中国食品学报,2010,10(2):160-166.