Abstract
Effects of microwave, far-infrared heating and hot-air treatment on enzyme activity of walnut kernels were investigated. After undergoing different strength of microwave, far-infrared ray and hot-air, the activity of lipoxygenase activity (LOX), peroxidase (POD) and hydrogenperoxidase (CAT) in walnut kernels were determined. The results showed that microwave, far-infrared heating and hot-air treatment could inhibit the activity of LOX, POD and CAT effectively. The conditions of three heat processing were optimized as follows, i.e. treated at 385 W microwave for 3 min, 90 ℃ far-infrared heating for 30 min, or 90 ℃ hot-air treatment for 90 min, respectively.
Publication Date
2-28-2017
First Page
145
Last Page
147,204
DOI
10.13652/j.issn.1003-5788.2017.02.031
Recommended Citation
Qiuhao, WU; Lirong, JIA; Ante, CHEN; Xi, ZHANG; Rongrong, HUANG; Xuebin, LIU; and Ping, WANG
(2017)
"Effects of different heat treatment on oxidordeuctase activity of walnut kernel,"
Food and Machinery: Vol. 33:
Iss.
2, Article 31.
DOI: 10.13652/j.issn.1003-5788.2017.02.031
Available at:
https://www.ifoodmm.cn/journal/vol33/iss2/31
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