文献类型：期刊文献

英文题名：Inactivation effects and kinetics of polyphenol oxidase from Litopenaeus vannamei by ultra-high pressure and heat

作者：Huang, Wanyou[1]; Ji, Hongwu[1]; Liu, Shucheng[1]; Zhang, Chaohua[1]; Chen, Yali[1]; Guo, Minghui[1]; Hao, Jiming[1]

机构：[1] College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang, 524088, China

年份：2014

卷号：26

起止页码：108

外文期刊名：Innovative Food Science and Emerging Technologies

收录：EI(收录号：20144600211536)、Scopus(收录号：2-s2.0-84916209217)

语种：英文

外文关键词：Kinetics - High pressure effects - Quality control - Food products - Shellfish

外文摘要：Using heat treatment (40-100 °C) as the control, the effects of ultra-high pressure (UHP, 100-600 MPa) on activity of polyphenol oxidase (PPO) from Litopenaeus vannamei (whiteleg shrimp, also known as Pacific white shrimp) were investigated, and the kinetic models of PPO inactivated by UHP were established. The results showed that PPO activity was significantly reduced (p ? 2014 Elsevier Ltd.