School of Chemical Engineering, Natl. Technical Univ. of Athens, Athens, Greece.
J Food Sci. 2010 Aug 1;75(6):E379-86. doi: 10.1111/j.1750-3841.2010.01690.x.
The potential use of Thermomyces lanuginosus xylanase to develop a pressure-temperature-time integrator (PTTI) for high pressure processing was investigated. The combined effect of pressure and temperature on the inactivation of xylanase was studied in the pressure range of 100 to 600 MPa and temperature range of 50 to 70 degrees C. A synergistic effect of pressure and temperature was observed. Xylanase inactivation at the studied processing conditions followed first-order kinetics and was found to be very sensitive to changes in pressure and temperature. The values of activation energy and activation volume were estimated as 92.8 kJ/mol and -23.3 mL/mol at a reference pressure of 450 MPa and a reference temperature of 60 degrees C, respectively. A mathematical model of xylanase inactivation, having as variables time, pressure, and temperature allows the calculation of remaining enzyme activity at any combination of processing conditions within the studied domain. Practical Application: To ensure the optimization and control of high pressure processing, evaluation of the process impact on both safety and quality attributes of foods is essential. Enzymes can serve as effective tools in evaluating the impact of high pressure processes of foods.
研究了Thermomyces lanuginosus 木聚糖酶在开发压力-温度-时间积分器（PTTI）用于高压处理方面的潜在应用。研究了压力范围为 100 至 600 MPa 和温度范围为 50 至 70°C 下压力和温度对木聚糖酶失活动力学的综合影响。观察到压力和温度之间存在协同作用。在研究的处理条件下，木聚糖酶失活遵循一级动力学，并且对压力和温度的变化非常敏感。在参考压力为 450 MPa 和参考温度为 60°C 的情况下，估计了活化能和活化体积的值分别为 92.8 kJ/mol 和-23.3 mL/mol。木聚糖酶失活的数学模型，其变量为时间、压力和温度，可以在研究范围内的任何处理条件组合下计算出剩余酶活性。实际应用：为了确保高压处理的优化和控制，必须评估该过程对食品安全性和质量属性的影响。酶可以作为评估食品高压过程影响的有效工具。
