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Flash microwave denaturation of POD and LOX enzymes in whole yellow peas
Chemical Engineering and Processing: Process Intensification ( IF 4.3 ) Pub Date : 2021-08-21 , DOI: 10.1016/j.cep.2021.108601
Marilena Radoiu 1 , Miguel A Calvo-Carrascal 2 , Chris Dodds 2 , Eleanor R. Binner 2
Affiliation  

This paper reports work to investigate the potential of applying the microwave technology as a single step, zero-carbon, water- and chemical-free process to stabilise edible yellow pea.

The aim of this research was to investigate whether yellow peas can be blanched by microwaves without the use of any additional water whilst minimising starch gelatinisation. Two main parameters, namely the set temperature and the holding time at the set temperature were monitored during all microwave trials. Microwave heating at 2450 MHz assessed that peroxidase enzyme's (POD) activity, one of the more temperature resistant enzymes, reached deactivations >90 % for 5 min holding time at 90 °C and 100 °C set temperatures. Lipoxygenase enzyme (LOX), less stable than POD, reached a total deactivation at 100 °C. The enzyme kill vs. starch kill ratio appeared particularly favourable at a set temperature of 60 °C and 5 min holding time, which provided 35 % POD and 45 % LOX elimination for only 3 % gelatinisation of the starch compared to 100 % gelatinisation in conventional blanching in hot water. Basic economics of the process were evaluated for scaling up the process to the treatment of 1 t/h of peas with a moisture content ∼ 10 %.



中文翻译:

全黄豌豆中 POD 和 LOX 酶的快速微波变性

本文报告了研究应用微波技术作为单步、零碳、无水和无化学品过程稳定食用黄豌豆的潜力的工作。

这项研究的目的是调查黄豌豆是否可以在不使用任何额外水的情况下通过微波漂白,同时最大限度地减少淀粉糊化。在所有微波试验期间监测两个主要参数,即设定温度和在设定温度下的保持时间。2450 MHz 的微波加热评估了过氧化物酶 (POD) 的活性,一种更耐高温的酶,在 90 °C 和 100 °C 设定温度下保持 5 分钟的时间达到了 >90% 的失活。脂氧合酶 (LOX) 不如 POD 稳定,在 100 °C 时达到完全失活。酶杀vs。淀粉杀灭率在 60 °C 的设定温度和 5 分钟的保持时间下显得特别有利,与传统热水烫漂中的 100% 糊化相比,淀粉仅 3% 糊化即可提供 35% 的 POD 和 45% 的 LOX 消除。评估了该工艺的基本经济性,将工艺放大到处理 1 t/h 水分含量约 10% 的豌豆。

更新日期:2021-09-03
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