脂多糖的干热破坏：干热破坏动力学
Dry-heat destruction of lipopolysaccharide: dry-heat destruction kinetics.
作者信息
Tsuji K, Harrison S J
出版信息
Appl Environ Microbiol. 1978 Nov;36(5):710-4. doi: 10.1128/aem.36.5.710-714.1978.
Abstract
Dry-heat destruction kinetics of lipopolysaccharides from Escherichia coli, Serratia marcescens, and Salmonella typhosa at 170 to 250 degrees C are described. The destruction rate seems to follow the second order and can be linearized by the equation, log y = a + b . -10cx. Because c is the slope, 1/c = D3. Both a and b are constant at a given temperature and are linear functions of temperature. The D(3)170, D(3)190, D(3)210, D(3)230, and D(3)250 values for E. coli lipopolysaccharide are 251, 99.4, 33.3, 12.3, and 4.99 min, respectively, with a z value of 46.4 min. The D values for lipopolysaccharides from S. marcescens and S. typhosa are not significantly different from those from E. coli lipopolysaccharide.
摘要
描述了大肠杆菌、粘质沙雷氏菌和伤寒沙门氏菌的脂多糖在170至250摄氏度下的干热破坏动力学。破坏速率似乎符合二级反应，并且可以通过方程log y = a + b·-10cx线性化。因为c是斜率，1/c = D3。a和b在给定温度下均为常数，并且是温度的线性函数。大肠杆菌脂多糖的D(3)170、D(3)190、D(3)210、D(3)230和D(3)250值分别为251、99.4、33.3、12.3和4.99分钟，z值为46.4分钟。粘质沙雷氏菌和伤寒沙门氏菌脂多糖的D值与大肠杆菌脂多糖的D值无显著差异。
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