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非热加工技术对食品内源酶的控制研究进展
毛相朝;李娇;陈昭慧
作者单位
毛相朝;李娇;陈昭慧 中国海洋大学食品科学与工程学院青岛海洋科学与技术国家试点实验室/海洋药物与生物制品功能实验室 
摘要:
食品内源酶是指作为食品加工原料的动植物体内所含有的各种酶系,在加工贮藏过程中会对食品质地、风味和营养品质等方面产生不良影响,使食品原料发生变质。为延长产品货架期,在加工过程中有效控制食品内源酶活力具有至关重要的意义。与传统热加工相比,以超高压、超声波、辐照、等离子体、高压脉冲电场等为代表的非热加工技术,能在有效杀灭菌、钝酶的同时较好地保留食品原有的感官品质与营养特性等。本文综述近年来非热加工技术在控制食品内源酶方面的研究进展,探讨该技术对食品内源酶的作用机制,在理论结合实践的基础上展望未来研究方向,为非热加工技术在食品加工与保鲜方面的应用提供参考。
关键词:  非热加工技术  食品内源酶  酶的失活  动力学模型  作用机理
DOI:
分类号:
基金项目:中央高校基本科研业务费专项基金(201941002)
Research Progress on the Control of Endogenous Enzymes in Food by Non-thermal Processing Technologies
Abstract:
Food endogenous enzymes, present in the interior of food materials, can adversely affect the texture, flavor, and nutrition during food processing and storage, thereby inducing the deterioration of food materials. In order to prolong the shelf life of products, it is of great significance to effectively control the endogenous enzyme activity in food industry. In fact, compared with traditional thermal processing, non-thermal processing technologies represented by ultra high pressure, ultrasound, irradiation, plasma and pulsed electric field can effectively blunt enzymes while retaining the original sensory and nutritional properties of food. Therefore, this paper summarizes the recent literature reports on the control of endogenous enzymes in food by non-thermal processing technologies at home and abroad, states the different mechanisms of non-thermal processing technologies on food endogenous enzymes, and put forward several future research directions based on the above, in the hope of providing some help for their practical applications in food processing and preservation.
Key words:  non-thermal processing technologies  food endogenous enzymes  enzyme deactivation  dynamical model  action mechanism

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