Effect of Combined High Pressure and Thermal Treatment on Activities and Allergenicity of Pineapple Juice

Abstract:

In order to investigate the effect of high pressure combined with moderate temperature on the activity and allergenicity of pineapple juice，after treated by different pressures and temperatures，the proteolytic activity，fibrinolytic activity and allergenicity change of fresh squeezed pineapple juices were detected. The results showed that the effect of temperature on proteolytic activities were weaken and not significant under high pressure. The fibrinolytic activities increased under 400 MPa treatment combined with different temperatures，while decreased under 500 MPa treatment combined with a series of temperatures. Allergenicity decreased with the increase of pressure and temperature，and fell to 51.39% at 500 MPa and 50 ℃. Therefore，the effect of high pressure combined with moderate temperature on proteolytic activity，fibrinolytic activity and allergenicity was different. Preserving activity and reducing allergenicity of pineapple juice could be achieved simultaneously with the selection of appropriate temperature and pressure.