Wang Lin, Yuan Tianxin, Zhang Yan
College of Packaging and Printing Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou, China.
Food Chem X. 2024 Oct 24;24:101916. doi: 10.1016/j.fochx.2024.101916. eCollection 2024 Dec 30.
A time-temperature integrator (TTI) based on laccase@Cu(PO4) nanoflowers (laccase@NFs) was created to monitor the freshness of pasteurized milk during storage. To address the challenges of easy inactivation, poor stability, and high use-cost of laccase in the application of TTI, laccase@NFs were synthesized by ultrasonic-assisted biomineralization. The laccase@NFs-based TTI was created through the enzymatic reaction between laccase and 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid ammonium salt), and the effects of laccase@NFs addition amount on the reaction rate, discoloration lifetime and activation energy (Ea) were discussed. Furthermore, the spoilage pattern and kinetic properties of pasteurized milk were explored based on titratable acidity. The measurement of the Ea was determined as 49.98 kJ/mol, and an investigation was conducted to assess the suitability of the TTI with pasteurized milk under both constant and variable temperature conditions. This research aims to contribute valuable insights into the application of enzymatic TTI in monitoring the shelf life of pasteurized milk.
基于漆酶@磷酸铜纳米花（漆酶@NFs）构建了一种时间-温度积分器（TTI），用于监测巴氏杀菌乳储存期间的新鲜度。为解决漆酶在TTI应用中易失活、稳定性差和使用成本高的问题，通过超声辅助生物矿化合成了漆酶@NFs。基于漆酶@NFs的TTI通过漆酶与2,2'-联氮双（3-乙基苯并噻唑啉-6-磺酸铵盐）之间的酶促反应构建，并讨论了漆酶@NFs添加量对反应速率、变色寿命和活化能（Ea）的影响。此外，基于可滴定酸度探究了巴氏杀菌乳的变质模式和动力学性质。测定Ea为49.98 kJ/mol，并开展研究评估该TTI在恒温及变温条件下对巴氏杀菌乳的适用性。本研究旨在为酶促TTI在监测巴氏杀菌乳货架期方面的应用提供有价值的见解。
