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温压协同处理黑莓β-葡萄糖苷酶失活动力学研究

DOI: 10.11858/gywlxb.2012.03.006, PP. 281-288

Keywords: 温压协同,黑莓,β-葡萄糖苷酶,失活,动力学

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Abstract:

以黑莓β-葡萄糖苷酶为对象,研究其温压协同条件下的失活动力学规律,可为超高压食品处理技术的工业化和花色苷的保留提供有力的技术支持。实验压力为300~600MPa,温度为35~55℃。结果表明:β-葡萄糖苷酶在温压协同条件下的失活过程为两个阶段,第一阶段用瞬时失活值描述,压力和温度影响其大小,不受保压时间影响;第二阶段将β-葡萄糖苷酶分为稳定部分和敏感部分,β-葡萄糖苷酶的失活过程用双相一级反应动力学模型描述,其失活速率常数随温度、压力的升高而增大。敏感部分和稳定部分在400MPa、55℃条件下,失活速率常数KL和KS分别为2.777和0.047min-1,二者失活90%所需时间DL和DS分别为0.83和49.1min。在400MPa条件下,敏感部分的D值减少90%所需增加的温度TZ和活化能Ea分别为23.36℃和81.95kJ/mol;在45℃条件下D值减少90%所需增加的压力pZ和活化体积Va分别为1111MPa和-5.02cm3/mol。

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