生菜（Lactuca sativa L.）和胡萝卜（Daucus carota L.）提取物中果胶甲酯酶热降解动力学的同步建模：季节变化和组织类型分析

Simultaneous modelling of the thermal degradation kinetics of pectin methylesterase in lettuce (Lactuca sativa L.) and carrot (Daucus carota L.) extracts: analysis of seasonal variation and tissue type.

作者信息

Rico Daniel, Martín-Diana Ana B, Barry-Ryan Catherine, Henehan Gary T M, Frías Jesús M

机构信息

Postharvest Technology Unit, Dublin Institute of Technology (DIT), School of Food Science and Environmental Health, Faculty of Tourism and Food, Ireland.

出版信息

Biosci Biotechnol Biochem. 2007 Oct;71(10):2383-92. doi: 10.1271/bbb.60484. Epub 2007 Oct 7.

DOI:10.1271/bbb.60484

PMID:17928712

Abstract

The thermal degradation kinetics of pectin methylesterase (PME) from carrot and lettuce were studied. Fresh extracts were exposed to temperatures from 55 to 70 degrees C until the enzyme was inactivated. A model based on the presence of two forms of the enzyme, one active and one non-active, is proposed. The natural variability of the PME activity was taken into the model in the form of normally distributed random effects. The common model parameters obtained (cleavage constant (0.0395+/-0.0062 s(-1)), degradation constant (0.556+/-0.112 s(-1)), cleavage energy of activation (469+/-23 kJ mol(-1)) and degradation energy of activation (488+/-18 kJ mol(-1))) show that the PME degradation kinetics of the two vegetables can be explained with a single set of parameters.

摘要

研究了胡萝卜和生菜中果胶甲酯酶（PME）的热降解动力学。将新鲜提取物置于55至70摄氏度的温度下，直至酶失活。提出了一个基于两种酶形式（一种活性形式和一种非活性形式）存在的模型。以正态分布随机效应的形式将PME活性的自然变异性纳入模型。获得的共同模型参数（裂解常数（0.0395±0.0062 s⁻¹）、降解常数（0.556±0.112 s⁻¹）、裂解活化能（469±23 kJ mol⁻¹）和降解活化能（488±18 kJ mol⁻¹））表明，两种蔬菜的PME降解动力学可用一组参数来解释。