Inactivation and regeneration kinetics of horseradish peroxidase heated at high temperatures

被引：16
|
作者：
Rodrigo, C
Rodrigo, M
Alvarruiz, A
Frigola, A
机构：
[1] CSIC,INST AGROQUIM & TECNOL ALIMENTOS,BURJASSOT 46100,VALENCIA,SPAIN
[2] UNIV VALENCIA,FAC FARM,DEPT MED PREVENT SALUD PUBL BROMATOL TOXICOL & ME,BURJASSOT 46100,VALENCIA,SPAIN
[3] UNIV POLITECN VALENCIA,DEPT TECNOL ALIMENTOS,VALENCIA 46022,SPAIN
来源：
JOURNAL OF FOOD PROTECTION | 1997年 / 60卷 / 08期
关键词：
horseradish peroxidase; thermal inactivation; enzyme regeneration; enzyme kinetics; HTST;
D O I：
10.4315/0362-028X-60.8.961
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
The inactivation kinetics of horseradish peroxidase (HRP) heated in capillary tubes in the range 110 to 135 degrees C was studied. Its regeneration kinetics when stored at 4 and 25 degrees C was also considered, As the severity of the treatment increased, the absolute value of the regeneration decreased. The storage temperature of the enzyme did not affect the percentage of maximum activity regenerable, although when this temperature was raised from 4 to 25 degrees C the speed of regeneration increased. Kinetics of HRP inactivation determined after heating and after regeneration were compared. Both forms of the enzyme showed similar behavior with first-order inactivation kinetics, with E-a = 19.5 +/- 1.0 kcal/mol and k(120 degrees C) = 3.7 +/- 0.2 min(-1), and E-a = 18.8 +/- 1.2 kcal/mol and k(120 degrees C) = 3.7 +/- 0.2 min(-1), respectively.
引用
收藏
页码：961 / 966
页数：6
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