摘要
试验研究了经过微波处理的甜玉米以聚乙烯袋包装后在2℃下冷藏,其碳水化合物含量及其与调控糖分合成相关酶活性的变化。试验结果表明:经微波处理的甜玉米贮藏15天后,呼吸强度比对照组低25%以上,但含水量与对照组相比没有明显的差异;微波处理样品的可溶性糖含量比对照组高29.47%,还原糖含量比对照组高19.32%,淀粉含量比对照组低10.97%;微波处理还促进了甜玉米中蔗糖磷酸合成酶和磷酸酯酶在贮藏后期的活性,有效延缓了甜玉米贮藏期间糖分的散失。
Effects of treatment with microwave on carbohydrate content and regulation of sugar synthesis enzyme activity of sweet corn were studied. Sweet corn was packaged with polyethylene films after treatment with microwave and stored at 2℃. The results showed that after being processed by microwave the respiration rate of sweet corn was decreased almost 25%, but the moisture content has no significant differences compared with control group. After being stored for 15 days, the soluble sugar content, reducing sugar content and starch content in microwave treatment samples was 29.47% higher, 19.32% higher and 10.97% lower respectively than that in control group. The microwave also promotes the activity of sucrose phosphate synthase and effectively delays the sugar loss during sweet corn storage.
出处
《制冷学报》
CAS
CSCD
北大核心
2011年第6期74-78,共5页
Journal of Refrigeration
关键词
食品包装与贮藏
甜玉米
微波
糖分
淀粉
Food package and preservation
Sweet Corn
Microwave
Sugar
Starch
