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

页码：43 / 48

页数：6

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