Vercet Antonio, Burgos Justino, Lopez-Buesa Pascual
Food Technology Laboratory, Faculty of Veterinary Science, University of Zaragoza, Spain.
J Dairy Res. 2002 May;69(2):243-54. doi: 10.1017/s0022029902005460.
The effect of different parameters (pH, ultrasonic amplitude and pressure) on the resistance to heat and manothermosonication (MTS) treatments of heat resistant lipase and protease produced by Pseudomonas fluorescens B52 and NCDO 2085, respectively, were studied. Lipase B52 thermoresistance decreases with an increase of pH. However, inactivation by MTS seems to be pH independent. There were only slight increases in the MTS efficiency when increasing pressure at UHT temperatures and the effect of amplitude was different depending on treatment temperature. Protease NCDO 2085, which was very resistant to MTS at 30 degrees C. was very sensitive to MTS at 76 degrees C. Increases in applied pressure had no effect on MTS efficiency at 140 degrees C and its inactivation by MTS was almost temperature independent between 76-109 degrees C. Data obtained are compared with previous published data and inactivation mechanisms are discussed.
分别研究了不同参数(pH值、超声振幅和压力)对荧光假单胞菌B52和NCDO 2085产生的耐热脂肪酶和蛋白酶的耐热性及热超声处理(MTS)的影响。脂肪酶B52的热抗性随pH值升高而降低。然而,MTS的失活似乎与pH值无关。在超高温(UHT)温度下增加压力时,MTS效率仅有轻微提高,且振幅的影响因处理温度而异。蛋白酶NCDO 2085在30℃时对MTS具有很强的抗性,但在76℃时对MTS非常敏感。在140℃时施加压力的增加对MTS效率没有影响,并且其在76 - 109℃之间被MTS失活几乎与温度无关。将获得的数据与先前发表的数据进行了比较,并讨论了失活机制。