| 食品中酶的微波钝化机制研究进展 |
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| 引用本文： | 苗文娟,韦海阳,徐斌.食品中酶的微波钝化机制研究进展[J].中国农业科技导报,2015,17(5):121-126. |
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| 作者姓名： | 苗文娟 韦海阳 徐斌 |
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| 作者单位： | (1.滁州学院生物与食品工程学院, 安徽 滁州 239000,2.安徽尚善生物科技股份有限公司,
安徽 滁州 239000,3.江苏大学食品与生物工程学院, 江苏 镇江 212013) |
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| 基金项目： | 国家自然科学基金项目（31371877）；国家博士后基金项目（2012M521020）；江苏省博士后基金项目（1202070C）资助。 |
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| 摘 要： | 微波钝酶较传统热钝酶具有钝酶效率高、营养物质损失少等优势，近年来，国内外关于微波钝酶机制的研究报道很多，但研究结论具有很大的差异性。就近年 来与食品中酶的微波钝化机制有关的研究，从酶分子结构和酶动力学性质两个角度进行了综述总结，并论述了微波钝酶研究中所使用的微波试验装备的发展过 程，以期为食品中酶的微波钝化微观机制的深入研究提供参考。
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| 关 键 词： | 微波 钝酶 机制 分子结构 动力学 |
| 收稿时间： | 2015-08-05 |
Research Advances in Enzyme Inactivation Mechanism by Microwave Radiation in Food |
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| MIAO Wen-juan,WEI Hai-yang,XU Bin.Research Advances in Enzyme Inactivation Mechanism by Microwave Radiation in Food[J].Journal of Agricultural Science and Technology,2015,17(5):121-126. |
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| Authors: | MIAO Wen-juan WEI Hai-yang XU Bin |
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| Institution: | (1.College of Biology and Food Engineering, Chuzhou School, Anhui Chuzhou 239000|2.Anhui Sunshine Bio-tech Co. Ltd., Anhui Chuzhou 239000|3.School of Food and Biological Engineering, Jiangsu University, Jiangsu Zhenjiang 212013, China) |
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| Abstract: | Compared with the traditional thermal sterilization, microwave sterilization has advantages of high efficiency and less nutrient loss. In recent years, there are many research reports about microwave sterilization mechanism in domestic and abroad academic journals. However, there are great differences in the conclusions. This paper summarized comprehensively the recent research on enzyme inactivation mechanism by microwave from enzyme molecular structure and enzyme kinetics. The paper also expounded the development process of equipment used in microwave test for enzyme inactivation, so as to provide references for further studies on micro-mechanism of microwave sterilization in food enzymes. |
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| Keywords: | microwave enzyme inactivation mechanism molecular structure kinetics |
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