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Method for passivating activity of dissolved polyphenol oxidase and membrane-bound polyphenol oxidase

A polyphenol oxidase-membrane-binding technology, applied in the field of food processing, can solve the problems of non-enzymatic and enzymatic browning, product color, flavor, nutrition and other quality loss, achieve passivation activity, and be beneficial to the sensory quality of juice , to maintain the effect of juice flavor

Pending Publication Date: 2020-07-17
KUNMING UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, during the processing and storage of NFC juice, non-enzymatic and enzymatic browning is prone to occur, resulting in the loss of product color, flavor, nutrition and other qualities

Method used

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  • Method for passivating activity of dissolved polyphenol oxidase and membrane-bound polyphenol oxidase
  • Method for passivating activity of dissolved polyphenol oxidase and membrane-bound polyphenol oxidase
  • Method for passivating activity of dissolved polyphenol oxidase and membrane-bound polyphenol oxidase

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Experimental program
Comparison scheme
Effect test

Embodiment approach

[0071] The specific method is as follows: select fresh fruit as a raw material, and process the fresh raw material according to the following method.

[0072] (1) Raw material pretreatment: Wash the fresh fruit and pre-cool it in a 4°C freezer, then cut it into pieces about 8-10cm long.

[0073] (2) Soaking treatment: soak the material obtained in step (2) in 10 mM ascorbic acid solution for 2 min.

[0074] (3) The first ultra-high pressure treatment passivation sPPO: the material obtained in step (2) was vacuum-packed and subjected to ultra-high pressure treatment. The pressure at room temperature was set to 350 MPa, and the pressure holding time was set to 10 minutes.

[0075] (4) Beating and filtering: add appropriate amount of edible water to the material obtained in step (3) to beat, the ratio of liquid to material is 1:2, and the time is 2 minutes. After filtering with 2 layers of 120-mesh gauze, put the juice into a sterile bottle. All the above operations were perform...

Embodiment 1

[0084] Embodiment 1, the influence of different inhibitors on PPO activity

[0085] In order to prevent enzymatic browning of raw materials before beating, which will affect the quality, and to improve the effect of ultra-high pressure inactivation, chemical inhibitors are added to the materials before ultra-high pressure treatment. The inhibitory effects of different concentrations of ascorbic acid, citric acid, and tartaric acid on PPO were determined, and the results are shown in Table 1.

[0086] Table 1. Inhibition rate of sPPO and mPPO by different concentrations of chemical inhibitors

[0087]

[0088] Note: Different lowercase letters in the table indicate significant differences between groups.

[0089] It can be seen from the results that ascorbic acid with a concentration of 10mM has an inhibitory rate of 99.13% to sPPO, but its inhibitory effect on mPPO is not good; the highest inhibitory rate of citric acid with a concentration of 10mM to mPPO is 86.91%, so it...

Embodiment 2

[0090] Embodiment 2, the influence of different ultra-high pressure conditions on sPPO activity

[0091] The purpose of the first ultra-high pressure treatment is to passivate sPPO, and the following treatment schemes are set up to compare the inhibitory effects of different pressure conditions on sPPO:

[0092] Option A 1 : Normal temperature, pressure 150MPa, holding time 10min;

[0093] Option A 2 : Normal temperature, pressure 150MPa, holding time 20min;

[0094] Option A 3 : Normal temperature, pressure 150MPa, holding time 30min;

[0095] Option B 1 : Normal temperature, pressure 350MPa, holding time 10min;

[0096] Option B 2 : Normal temperature, pressure 350MPa, holding time 20min;

[0097] Option B 3 : Normal temperature, pressure 350MPa, holding time 30min;

[0098] Plan C 1 : Normal temperature, pressure 550MPa, holding time 10min;

[0099] Plan C 2 : Normal temperature, pressure 550MPa, holding time 20min;

[0100] Plan C 3 : Normal temperature, pre...

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Abstract

The invention discloses a method for passivating the activity of dissolved polyphenol oxidase and membrane-bound polyphenol oxidase. The method comprises the following steps: step 1, taking fruit andvegetable materials, and carrying out first ultrahigh pressure treatment; step 2, performing ultrahigh-pressure homogenization treatment on the fruit and vegetable materials for 1-3 times at room temperature under a pressure value of 100-400MPa and an inlet temperature of 35-55 DEG C; and step 3, after a citric acid solution or a tartaric acid solution is added, performing secondary ultrahigh-pressure treatment at a room temperature under a pressure value of 150-600 MPa for a pressure maintaining time of 10-30 min. According to the invention, the activity of PPO in the juice can be effectivelypassivated, the sPPO activity inhibition rate is 98%, and the mPPO activity inhibition rate is 95%. Compared with traditional heat treatment, the method not only has a good passivation effect and maintains the flavor of the fruit juice, but also facilitates the improvement of the sensory quality of the fruit juice by an ultrahigh-pressure homogenization technology.

Description

technical field [0001] The invention belongs to the field of food processing and relates to a method for simultaneously passivating the activities of dissolved polyphenol oxidase and membrane-bound polyphenol oxidase in freshly squeezed fruit juice. Background technique [0002] The taste, flavor and nutritional quality of NFC juice (Not from concentrate, NFC) are close to that of fresh fruit, which meets the new requirements of people for nutrition and health, and is also an important product to promote the development of fruit deep processing industry. However, during the processing and storage of NFC juice, non-enzymatic and enzymatic browning is prone to occur, resulting in the loss of product color, flavor, nutrition and other qualities. [0003] Polyphenol oxidase (Polyphenol oxidase, PPO) exists in most plants and is the main factor causing enzymatic browning of fruit juice. PPO generally exists in two forms: free polyphenol oxidase (sPPO) and membrane-bound polyphen...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/42
CPCA23L2/42A23V2002/00A23V2250/032A23V2250/056A23V2300/46
Inventor 周林燕王富海廖红梅易俊洁周亨乐曹建新
Owner KUNMING UNIV OF SCI & TECH
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