Effect of ultrasound and temperature on tomato peroxidase
Effect of ultrasound and temperature on tomato peroxidase
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DOI：
10.1016/j.ultsonch.2010.09.014
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发表时间：
2011-03-01
影响因子：
8.4
通讯作者：
Soysal, Cigdem
中科院分区：
文献类型：
--
作者：
Ercan, Songul Sahin;Soysal, Cigdem
番茄过氧化物酶（POD）通过加热和超声波灭活。番茄POD的热灭活在63、64、65、66和67℃的温度下进行。番茄POD的热灭活表现出明显的一级动力学。 E，根据阿累尼乌斯图的斜率计算得出，结果为 14.9 x 10(4)J/mol。研究了超声波功率为 15%、25%、40%、50% 和 75%、持续 20-150 秒时超声波对番茄过氧化物酶灭活的影响。据观察，随着超声波功率的增加，灭活率增加。在 50% 功率超声处理 150 秒和在 75% 功率超声处理 90 秒时观察到 100% POD 失活。研究了暴露于不同超声功率的超声下的样品的 POD 活性再生情况。据观察，在 15% 和 25% 超声波功率下，残余酶活性线性增加，而在 40%、50% 和 75% 功率下，残余酶活性非线性增加。超声100%酶灭活后的样品无再生现象。观察到番茄提取物的维生素 C 含量随着温度和处理时间的变化而显着降低，而超声波处理对番茄提取物的维生素 C 含量没有显着影响。 (C) 2010 Elsevier B.V. 保留所有权利。
Tomato peroxidase (POD) was inactivated by heat and ultrasound. Thermal inactivation of tomato POD was performed at temperatures of 63, 64, 65, 66 and 67 C. Thermal inactivation of POD in tomato showed apparent first-order kinetics. E, was calculated from the slopes of Arrhenius plot and found as 14.9 x 10(4)J/mol. The effect of ultrasound on tomato peroxidase inactivation was investigated at 15%, 25%, 40%, 50% and 75% ultrasonic powers for 20-150 s. It was observed that as the ultrasonic power increased, inactivation rate increased. 100% POD inactivation was observed at 50% power for 150 s and at 75% power for 90s of ultrasonication. Regeneration of POD activity was investigated for the samples exposed to ultrasound at different ultrasonic powers. It was observed that at 15% and 25% ultrasonic powers, residual enzyme activity increased linearly, whereas at powers of 40%, 50% and 75% residual enzyme activity increased nonlinearly. There was no regeneration in the samples which 100% enzyme inactivation obtained by ultrasound. A significant decrease in vitamin C content of tomato extract was observed as a function of temperature and treatment time, whereas ultrasonic treatment had no significant effect on vitamin C content of tomato extract. (C) 2010 Elsevier B.V. All rights reserved.