Research of the Ultrafiltration on the Bacillus subtilis Aminopeptidase Extraction

Abstract:

The effects of high-intensity pulsed electric fields in different levels of electric field intensity(20~35 kV/cm) and treatment time(100~400 μs) on microbial inactivation and antioxidant activity of strawberry juice were investigated in this manuscript.The changes of antioxidant activity of strawberry juice immediately after pulsed electric fields and conventional thermal processing(95 ℃,30 s) treatments and during the storage were further investigated.The results showed that compared with the conventional thermal pasteurization methods,the antioxidant activity of strawberry juice was less affected initially after PEF processing and were maintained in higher quality throughout storage period.