Combined effect of temperature and pulsed electric fields on soya milk lipoxygenase inactivation

被引：23
|
作者：
Riener, Joerg [1 ]
Noci, Francesco [1 ]
Cronin, Denis A. [1 ]
Morgan, Desmond J. [1 ]
Lyng, James G. [1 ]
机构：
[1] Univ Coll Dublin, Coll Life Sci, Sch Agr Food Sci & Vet Med, Dublin 4, Ireland
来源：
EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2008年 / 227卷 / 05期
关键词：
pulsed electric field; lipoxygenase; soya milk;
D O I：
10.1007/s00217-008-0868-0
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Pulsed electric fields (PEF) were applied to freshly prepared soya milk using a laboratory scale continuous PEF system to study the feasibility of inactivating lipoxygenase (LOX). Square wave PEF using different combinations of pre-treatment temperature, electric field strength and treatment time were evaluated in this study. Inactivation curves for the enzyme were plotted for each parameter and inactivation kinetics were calculated and modelled. Results showed the highest level of inactivation (84.5%) was obtained using a combination of preheating to 50 degrees C, and a PEF treatment time of 100 mu s at 40 kV/cm. Inactivation of LOX activity as a function of treatment time could be described using a first order kinetic model. Calculated D values following pre-heating to 50 degrees C were 172.9, 141.6 and 126.1 mu s at 20, 30 and 40 kV/cm, respectively.
引用
收藏
页码：1461 / 1465
页数：5
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