超高压处理对海参自溶酶活性影响的研究

 海参的超高压处理与传统的处理方法相比有许多优越性，具有十分广阔的应用前景。研究了超高压处理过程中压力（0.1~550 MPa）、保压时间（0~30 min）、温度（24~62 ℃）及保压方式对海参自溶酶活性的影响。在室温、保压20 min的条件下，200 MPa左右较低压力下酶活性降低，相对残存活性为88.25%；250 MPa较高压力下自溶酶被激活，酶活性为106.77%；550 MPa高压下酶活性最低为29.81%。自溶酶活性随保压时间和温度的增加先上升后下降；保压方式对自溶酶活性的影响不大。同时利用误差反向传播神经网络（Back Propagation Neural Network，BP人工神经网络），模拟了超高压钝酶效果，与实验结果比较，平均相对误差为0.9%，可以获得较好的预测结果。研究结果表明，在一定的压力、保压时间和温度下，酶被激活，其活性上升;而在一定的压力、保压时间和温度下，酶被钝化，活性降低。对优化海参超高压钝酶工艺具有一定的参考价值。

Effects of High Hydrostatic Pressure Treatment on Holothurians Autoenzyme Activity

The high hydrostatic pressure treatment on sea cucumber has many advantages over traditional processes and it has a promising future. Effects of processing parameters on holothurians autoenzyme activity were investigated within the range of the parameters: the processing pressure of 0.1~550 MPa, the pressure-keeping time of 0~30 min, the processing temperature of 24~62 ℃. Under the room temperature and pressure-keeping time of 20 min, the autoenzyme activity decreased to 88.25% at 200 MPa, increased to 106.77% at 250 MPa, and reached the lowest level of 29.81% at 550 MPa. The holothurians autoenzyme activity increased first and then decreased with the increasing of pressure-keeping time and temperature. The effect of pressure-keeping mode on holothurians autoenzyme activity was not significant. The BP artificial neural network was used to predict the effects of high pressure on holothurians autoenzyme. Compared with the experimental results, the average relative error of predicted results was 0.9%. The experimental results show that the holothurians autoenzyme can be activated and inactivated at certain pressure, pressure-keeping time and temperature. The study provides some valuable information for optimizing the high hydrostatic pressure treatment of holothurians autoenzyme inactivation.