高压物理学报2012，Vol.26Issue(3)：281-288,8.
温压协同处理黑莓β-葡萄糖苷酶失活动力学研究
Inactivation Kinetics of Blackberry β-Glucosidase by Combined High Hydrostatic Pressure and Temperature Treatments
摘要
Abstract
The inactivation kinetics of β-glucosidase in blackberry were investigated at high hydrostatic pressure （300-600 MPa） combined with moderate temperature （35-55 ℃）. Analysis of the obtained kinetic data revealed a dual-effect of combined pressure-temperature inactivation： the first one, designated as an instantaneous pressure kill value （IPK）,which depended on temperatures and pressures,but was independent of treatment time; and the second one, a labile and stable fraction of β- glueosidase from blackberry are present and the inactivation kinetics of β-glucosidase by high hydrostatic pressure combined with temperatures are adequately described by the two-fraction model. The kinetic rate constants Kt. and Ks of labile and stable fractions are 2. 777 and 0. 047 min-1 , and the decimal reduction times DL and Ds are 0.83 and 49.1 min at 400 MPa and 55℃. Tz representing the needs of temperature increase for a 90% reduction of the D value and the activation energy Ea of the labile fraction at 400 MPa are 23.36 ℃ and 81.95 kJ/mol,pz representing the needs of pressure increase for a 90% reduction of the D value and the activation volume Va at 45℃ are 1 111 MPa and -5.02 cm3/mol.关键词
温压协同/黑莓/β-葡萄糖苷酶/失活/动力学Key words
high hydrostatic pressure/blackberry β-glucosidase/inactivation/kinetics分类
数理科学引用本文复制引用
魏本喜,马永昆,马善丽,严蕊,张龙,白洁..温压协同处理黑莓β-葡萄糖苷酶失活动力学研究[J].高压物理学报,2012,26(3):281-288,8.基金项目
国家863计划项目 （）
