ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: A group of selected enzymes were subjected to continuous pulsed electric field (PEF) treatments to evaluate the inactivation effect of PEF. For a treatment time of 126 μs, 51.7% and 83.8% of pepsin was inactivated at 37.0 kV/cm and 41.8 kV/cm, respectively. Enzyme activity of polyphenol oxidase decreased 38.2% when treated at 33.6 kV/cm for 126 μs. Enzyme activity decreased 18.1% and 4.0% for peroxidase treated at 34.9 kV/cm and chymotrypsin treated at 34.2 kV/cm, respectively. No significant change in lysozyme activity was observed after PEF from 0 to 38 kV/cm for 126 μs. Both PEF and the induced heat contributed to the observed inactivation effect, depending on the properties of enzymes and test conditions.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2004.tb06323.x
