Mastwijk H C, Timmermans R A H, Van Boekel M A J S
Wageningen Food & Biobased Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands.
Food Quality & Design Group, Wageningen University & Research, P.O. Box 8129, 6700 EV Wageningen, The Netherlands.
Food Chem. 2017 Dec 15;237:331-341. doi: 10.1016/j.foodchem.2017.05.070. Epub 2017 May 19.
A new primary model has been developed, using Gaussian distributed populations and Eyrings rate constant for the transition state, to describe inactivation kinetics of enzymes and micro-organisms subjected to heat and chemical treatment. The inactivation of both enzymes and micro-organisms could be associated with the irreversible transition to an inactivated state, as suggested by the Lumry-Eyring model for protein denaturation and enzyme inactivation. The characteristic inactivation model parameters, standard activation enthalpy and entropy, are directly related to the reference temperature and Z-value commonly used for kinetic analysis in food microbiology. An essential feature of the kinetic model is that its parameters, and hence the transition temperature, are treated as stochastic variables. The characteristic line shape of the primary model is the log-normal distribution. The performance of the model was validated, using literature data for enzyme and microbial inactivation over a wide range of temperature and pH.
已经开发出一种新的初级模型，该模型使用高斯分布总体和过渡态的艾林速率常数，来描述经受加热和化学处理的酶及微生物的失活动力学。正如蛋白质变性和酶失活的拉姆里-艾林模型所表明的那样，酶和微生物的失活可能与不可逆地转变为失活状态有关。特征失活模型参数、标准活化焓和熵，与食品微生物学动力学分析中常用的参考温度和Z值直接相关。动力学模型的一个基本特征是其参数以及过渡温度被视为随机变量。初级模型的特征线形是对数正态分布。使用酶和微生物在广泛温度和pH范围内失活的文献数据，对该模型的性能进行了验证。
