通电加热条件对豆浆中脂肪氧化酶活性的影响
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摘要
采用通电加热和传统(油浴)加热两种方式处理豆浆样品,研究通电加热过程中电源电压、电源频率和保温时间对豆浆中脂肪氧化酶活性的影响。结果表明:采用的电源电压越高,通电加热处理后的豆浆中脂肪氧化酶活性越高;较高的电源频率对脂肪氧化酶的钝化具有显著的促进作用,但是当电源频率超过500 Hz后,电源频率的提高对脂肪氧化酶的活性影响较小;延长保温时间会促进脂肪氧化酶的钝化,通电加热过程中电场的存在会促进脂肪氧化酶的钝化。各因素对脂肪氧化酶活性的作用规律,可以对通电加热设备的设计与生产产生积极的指导作用。
To investigate the effects of power voltage,frequency and holding warm time on the activity of lipoxygenase in soymilk, ohmic heating and conventional heating( oil bath heating) for the soymilk were employed. The results showed that by ohmic heating the lipoxygenase activity of soymilk increased with the increasing of voltage; the higher power frequency had a significant effect on the passivation of lipoxygenase; but a little effect on lipoxygenase activity when power frequency exceeded 500 Hz; extending holding warm time and the electric field accelerated the passivation of lipoxygenase. This investigation could have positive instructive effects on the design and production of ohmic heating equipment.
To investigate the effects of power voltage,frequency and holding warm time on the activity of lipoxygenase in soymilk, ohmic heating and conventional heating( oil bath heating) for the soymilk were employed. The results showed that by ohmic heating the lipoxygenase activity of soymilk increased with the increasing of voltage; the higher power frequency had a significant effect on the passivation of lipoxygenase; but a little effect on lipoxygenase activity when power frequency exceeded 500 Hz; extending holding warm time and the electric field accelerated the passivation of lipoxygenase. This investigation could have positive instructive effects on the design and production of ohmic heating equipment.
引文
[1]蒋和体,今泉勝己,佐藤匡央.大豆脂肪氧化酶酶活性变化研究[J].中国粮油学报,2006,21(3):133-135.
[2]DAVIES C S,NIELSEN N C.Genetic analysis of a null-allele for li Poxygenase-2 in soybean[J].Crop Sci,1986,27(3):370-371.
[3]KITAMURA.K.Biochemical characterization of lipoxygenase lackingmutants,L-1-Iess,L-2-less and L-3-less soybeans[J].Agric Biol Chem,1984,48(9):2339-2346.
[4]张福彦,陈锋,张建伟,等.小麦籽粒脂肪氧化酶研究进展[J].麦类作物学报,2014,8:1067-1075.
[5]陈晨.豆浆连续通电加热工艺与装置优化设计[D].泰安:山东农业大学,2015.
[6]KATO Y,MATSUDA T.Glycation of proteinous inhibitors:loss in trypsin inhibitory activity by the blocking of arginine and lysine residues at their reactive sites[J].Journal of Agricultural&Food Chemistry,1997,45(10):3826-3831.
[7]VASCONCELOS I M,MAIA A A B,SIEBRA E A,et al.Nutritional study of two Brazilian soybean(Glycine max)cultivars differing in the contents of antinutritional and toxic proteins[J].Journal of Nutritional Biochemistry,2001,12(1):55-62.
[8]BAUR C,GROCH W,WIESER H,et al.Enzymatic oxidation of linoleic acid:formation of bittertasting fatty acids[J].Zeitschrift fur Lebensmittel-Untersuchung und-Forschung,1977,164(2):171-176.
[9]OBATA A,MATSUURA M,KITAMURA K.Degradation of sulfhydryl groups in soymilk by lipoxygenases during soybean grinding[J].Bioscience Biotechnology Biochemistry,1996,60(8):1229-1232.
[10]李里特.食品物性学[M].北京:中国农业出版社,1998:264-268.
[11]SASTRY S K,BARACH J T.Ohmic and inductive heating[J].Journal of Food Science,2000,65(s8):42-46.
[12]KNIRSCH M C,SANTOS C A,VICENTE AA M D S,et al.Ohmic heating-a review[J].Trends Food Sci Tech,2010,21(9):436-441.
[13]LI FADE,CHENCHEN,REN JIE,et al.Effect of ohmic heating of Soymilk on Urease Inactivation and Kinetic Analysis in Holding Time[J].Journal of Food Science,2015,80(2):E307-E315.
[14]张雪丹.大豆脂肪氧化酶的鉴定、纯化及其漂白β-胡萝卜素的酶学特性研究[D].南京:南京农业大学,2008.
[15]KANOFSKY J R,AXELROD B.Singlet oxygen production by soybean lipoxygenase ioszymes[J].Biol Chem,1986,261(3):1099-1104.
[16]王璋.食品酶学[M].北京:中国轻工业出版社,1994:279-291.
[17]石胜尧,张延坤,郭大发,等.大豆脂肪氧化酶活性的测定[J].营养学报,1996,3:354-357.
[18]李迎秋.脉冲电场对大豆蛋白理化性质和脂肪氧化酶的影响[D].无锡:江南大学,2007.
[19]王韧.超高压对大豆脂肪氧合酶、营养抑制因子和蛋白性质的影响[D].无锡:江南大学,2008.
[20]王芳,冯冲,简在荣,等.大豆蛋白含量多样性分析[J].安徽农业科学.2012,40(11):6403-6405.
[21]赵晓园.大豆脂肪氧化酶活性影响因素研究及其应用[D].合肥:合肥工业大学,2007.
[22]ASSIRY A,SASTRY S K,SAMARANAYAKE C.Degradation kinetics of ascorbic acid during ohmic heating with stainless steel electrodes[J].Journal of Applied Electrochemistry,2003,33(2):187-196.
[23]SHIBATA D,STECZKO J,DIXON J E,et al.Primary structure of soybean li Poxygenase L-2[J].Journal of Biology and Chemistry,1988,263(14):6816-6821.
[24]SRINIVASULU S.The detection of kinetic intermediates during the unfolding of li Poxygenase-1 by Urea or guanidine hydrochloride[J].Biochim Bio Phys Acta,1996,1294(2):115-120.
[25]蔡琨.大豆脂肪氧合酶好氧催化合成亚油酸氢过氧化物[D].无锡:江南大学,2004.
[26]MERCALI G D,JAESCHKE D P,TESSARO I C,et al.Study of vitamin C degradation in acerola pulp during ohmic and conventional heat treatment[J].LWT-Food Science and Technology,2012,47(1):91-95.
[27]QIHUA T,JINDAL V K,VAN WINDEN J.Design and performance evaluation of an ohmic heating unit for liquid foods[J].Computers and Electronics in Agriculture,1993,9(3):243-253.
[28]BANSAL B,CHEN X D.Effect of temperature and power frequency on Milk fouling in an ohmic heater[J].Food and Bioproducts Processing,2006,84(C4):286-291.
[29]ILLEOVA V,POLAKOVIC M,STEFUCA V,et al.Experimental modeling of thermal inactivation of urease[J].Journal of Biotechnology,2003,105(3):235-243.
[2]DAVIES C S,NIELSEN N C.Genetic analysis of a null-allele for li Poxygenase-2 in soybean[J].Crop Sci,1986,27(3):370-371.
[3]KITAMURA.K.Biochemical characterization of lipoxygenase lackingmutants,L-1-Iess,L-2-less and L-3-less soybeans[J].Agric Biol Chem,1984,48(9):2339-2346.
[4]张福彦,陈锋,张建伟,等.小麦籽粒脂肪氧化酶研究进展[J].麦类作物学报,2014,8:1067-1075.
[5]陈晨.豆浆连续通电加热工艺与装置优化设计[D].泰安:山东农业大学,2015.
[6]KATO Y,MATSUDA T.Glycation of proteinous inhibitors:loss in trypsin inhibitory activity by the blocking of arginine and lysine residues at their reactive sites[J].Journal of Agricultural&Food Chemistry,1997,45(10):3826-3831.
[7]VASCONCELOS I M,MAIA A A B,SIEBRA E A,et al.Nutritional study of two Brazilian soybean(Glycine max)cultivars differing in the contents of antinutritional and toxic proteins[J].Journal of Nutritional Biochemistry,2001,12(1):55-62.
[8]BAUR C,GROCH W,WIESER H,et al.Enzymatic oxidation of linoleic acid:formation of bittertasting fatty acids[J].Zeitschrift fur Lebensmittel-Untersuchung und-Forschung,1977,164(2):171-176.
[9]OBATA A,MATSUURA M,KITAMURA K.Degradation of sulfhydryl groups in soymilk by lipoxygenases during soybean grinding[J].Bioscience Biotechnology Biochemistry,1996,60(8):1229-1232.
[10]李里特.食品物性学[M].北京:中国农业出版社,1998:264-268.
[11]SASTRY S K,BARACH J T.Ohmic and inductive heating[J].Journal of Food Science,2000,65(s8):42-46.
[12]KNIRSCH M C,SANTOS C A,VICENTE AA M D S,et al.Ohmic heating-a review[J].Trends Food Sci Tech,2010,21(9):436-441.
[13]LI FADE,CHENCHEN,REN JIE,et al.Effect of ohmic heating of Soymilk on Urease Inactivation and Kinetic Analysis in Holding Time[J].Journal of Food Science,2015,80(2):E307-E315.
[14]张雪丹.大豆脂肪氧化酶的鉴定、纯化及其漂白β-胡萝卜素的酶学特性研究[D].南京:南京农业大学,2008.
[15]KANOFSKY J R,AXELROD B.Singlet oxygen production by soybean lipoxygenase ioszymes[J].Biol Chem,1986,261(3):1099-1104.
[16]王璋.食品酶学[M].北京:中国轻工业出版社,1994:279-291.
[17]石胜尧,张延坤,郭大发,等.大豆脂肪氧化酶活性的测定[J].营养学报,1996,3:354-357.
[18]李迎秋.脉冲电场对大豆蛋白理化性质和脂肪氧化酶的影响[D].无锡:江南大学,2007.
[19]王韧.超高压对大豆脂肪氧合酶、营养抑制因子和蛋白性质的影响[D].无锡:江南大学,2008.
[20]王芳,冯冲,简在荣,等.大豆蛋白含量多样性分析[J].安徽农业科学.2012,40(11):6403-6405.
[21]赵晓园.大豆脂肪氧化酶活性影响因素研究及其应用[D].合肥:合肥工业大学,2007.
[22]ASSIRY A,SASTRY S K,SAMARANAYAKE C.Degradation kinetics of ascorbic acid during ohmic heating with stainless steel electrodes[J].Journal of Applied Electrochemistry,2003,33(2):187-196.
[23]SHIBATA D,STECZKO J,DIXON J E,et al.Primary structure of soybean li Poxygenase L-2[J].Journal of Biology and Chemistry,1988,263(14):6816-6821.
[24]SRINIVASULU S.The detection of kinetic intermediates during the unfolding of li Poxygenase-1 by Urea or guanidine hydrochloride[J].Biochim Bio Phys Acta,1996,1294(2):115-120.
[25]蔡琨.大豆脂肪氧合酶好氧催化合成亚油酸氢过氧化物[D].无锡:江南大学,2004.
[26]MERCALI G D,JAESCHKE D P,TESSARO I C,et al.Study of vitamin C degradation in acerola pulp during ohmic and conventional heat treatment[J].LWT-Food Science and Technology,2012,47(1):91-95.
[27]QIHUA T,JINDAL V K,VAN WINDEN J.Design and performance evaluation of an ohmic heating unit for liquid foods[J].Computers and Electronics in Agriculture,1993,9(3):243-253.
[28]BANSAL B,CHEN X D.Effect of temperature and power frequency on Milk fouling in an ohmic heater[J].Food and Bioproducts Processing,2006,84(C4):286-291.
[29]ILLEOVA V,POLAKOVIC M,STEFUCA V,et al.Experimental modeling of thermal inactivation of urease[J].Journal of Biotechnology,2003,105(3):235-243.