| 王挥,陈卫军,龙雪峰,赵松林,夏秋瑜.椰子不同部位LPS、PPO以及POD 活性分布的研究[J].广东农业科学,2013,40(16):101-103 |
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椰子不同部位LPS、PPO以及POD 活性分布的研究 |
| Studies on activity distribution of LPS, PPO and POD in different parts of coconut |
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| DOI： |
| 中文关键词: 椰子 活性分布 脂肪酶 多酚氧化酶 过氧化物酶 |
| 英文关键词: coconut activity distribution PPO POD LPS |
| 基金项目: |
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| 摘要点击次数: 1403 |
| 全文下载次数: 549 |
| 中文摘要: |
| 针对椰子加工业存在贮运难、易变质、手工操作复杂等难题，研究椰子中不同部位的酶活性分布，力求明确贮运过程中椰子内部的生理变化。结果表明，椰子中不同部位的脂肪酶（LPS）、多酚氧化酶（PPO）和过氧化物酶（POD）活性存在显著性差异，但活性分布趋势一致，其中种皮的3 种酶活性均为最高，带皮椰肉和白椰肉分别次之；贮藏过程中，除了白椰肉中PPO 的变化不显著外，各部位酶活性均呈大幅度的增长趋势，其中种皮中的酶活性增幅最大。可见LPS、PPO 和POD 3种酶活性的变化均是制约椰子货架期以及种皮开发利用的主要因素。加热、微波等前处理均是抑制椰子体内酶活，改善种皮加工品质的有效方法。 |
| 英文摘要: |
| Contraposing the difficultis of transportion, putrescibility and labour intension existing in coconut processing industry, the enzymes activity distribution in coconut was studied to pinpoint the internal physiology and put forward some measures. Results indicated that the activities of LPS, PPO and POD were significantly different between each parts, while coconut testa maintained the highest activity, meat with testa was lower and the meat was the lowest. Besides, enzymes activity presented on trend of a sharp increase during storage except PPO of the meat, testa hold the biggest increase. That was to say, the changes of LPS, PPO and POD closely related to the shelf life of coconut and the exploitation of coconut testa. Analysis showed that pre-treatment of heat and microwave was effective methods to inhibit enzymes activity and improve the processing quality of coconut testa. |
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