Reduction of protease activity in simulated milk ultrafiltrate by continuous flow high intensity pulsed electric field treatments

被引：27
作者：
Bendicho, S
Barbosa-Cánovas, GV
Martín, O
机构：
[1] Univ Lleida, Dept Tecnol Aliments, CeRTA UTPV, Lleida 25198, Spain
[2] Washington State Univ, Dept Biol Syst Engn, Ctr Nonthermal Proc Foods, Pullman, WA 99164 USA
来源：
JOURNAL OF FOOD SCIENCE | 2003年 / 68卷 / 03期
关键词：
high intensity pulsed electric fields; continuous flow system; simulated milk ultrafiltrate; protease; enzymes;
D O I：
10.1111/j.1365-2621.2003.tb08270.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
A protease from Bacillus subtilis suspended in simulated milk ultrafiltrate (SMUF) was subjected to high intensity pulsed electric field (HIPEF) treatments of up to 6787 kJ/l, applying field strengths ranging from 19.7 to 35.5kV/cm up to 896 mus to evaluate the feasibility of this treatment on inactivating the enzyme. In addition, the influence of the pulse repetition rate (67, 89, and 111 Hz) and pulse width (4 and 7 mus) on the effectiveness of HIPEF treatments was tested. Protease activity was considerably reduced; a maximum inactivation of 62.7% was achieved after an 896-mus treatment at 35.5 kV/cm and 111 Hz. Protease activity decreased exponentially with increase of input energy density, treatment time, field strength, and pulse repetition rate when exposed to HIPEF processing.
引用
收藏
页码：952 / 957
页数：6
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