Lessening polygalacturonase activity in a commercial enzyme preparation by exposure to pulsed electric fields

被引：27
|
作者：
Giner, J
Gimeno, V
Palomes, M
Barbosa-Cánovas, GV
Martín, O
机构：
[1] Univ Lleida, CeRTA UTPV, Dept Food Technol, ETSEA, Lleida 25198, Spain
[2] Washington State Univ, Dept Biol Syst Engn, Pullman, WA 99164 USA
来源：
EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2003年 / 217卷 / 01期
关键词：
high-intensity-pulsed-electric field; kinetics; polygalacturonase; inactivation;
D O I：
10.1007/s00217-003-0688-1
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effect of high-intensity pulsed electric field (HIPEF) treatments on polygalacturonase (PG) activity in an aqueous solution of a commercial enzyme preparation was evaluated. HIPEF treatments reduced PG activity notably. Exponentially decaying pulses of 40 and 160 mus generated by a laboratory scale device were applied in a batch processing and bipolar mode. Electric fields ranged from 5.18 to 19.39 kV/cm. The number of pulses ranged up to 400. Temperature was always below 25 degreesC. Maximum inactivation of PG activity (98%) required 32.4 ms HIPEF treatment at 10.28 kV/cm. PG activity depleted exponentially because of HIPEF treatments. The first order rate constants ranged from 32 to 590 mus(-1) and increased exponentially with electric field intensity. PG activity decreased exponentially with input electric energy density.
引用
收藏
页码：43 / 48
页数：6
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