热处理过程中马铃薯过氧化物酶的动力学失活动力学研究。
Kinetic study of thermal inactivation of potato peroxidase during high-temperature short-time processing.
机构信息
The State Key Lab of Food Science and Technology, Jiangnan University, Wuxi, 214 122 China ; School of Food Science and Technology, Jiangnan University, Wuxi, 214 122 China.
出版信息
J Food Sci Technol. 2010 Jan;47(1):67-72. doi: 10.1007/s13197-010-0017-1. Epub 2010 Feb 6.
Thermal inactivation curves for peroxidase in potato extracts were determined in the range of 100 to 140°C for 10 to 100 sec. The capillary tube method was used to obtain isothermal conditions. The come-up time for the capillary tubes was accurately calculated by analysis method by which thermal inactivation kinetics of enzymes in relation to high temperature processing would be more easily detected. Heat inactivation of potato peroxidase followed first-order reaction kinetics and yielded a curved Arrhenius plot for the temperature dependence at high temperatures. Kinetics parameters, k and Ea, were calculated for potato peroxidase. At temperature range of 100-140°C, the activation energy of peroxidase was lower than that in the range of 78-84°C. It could be elucidated by the scheme of thermal inactivation pathway.
在 100 到 140°C 的范围内，通过毛细管管方法获得等温条件，确定了马铃薯提取物中过氧化物酶的热失活动力学曲线，时间为 10 到 100 秒。通过分析方法准确计算了毛细管的升温时间，从而更容易检测到与高温处理相关的酶的热失活动力学。马铃薯过氧化物酶的热失活遵循一级反应动力学，并在高温下产生阿累尼乌斯图的曲线，用于温度依赖性。计算了动力学参数 k 和 Ea 用于马铃薯过氧化物酶。在 100-140°C 的温度范围内，过氧化物酶的活化能低于 78-84°C 的温度范围。通过热失活途径的方案可以阐明这一点。
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