Effects of Pulsed Electric Fields on the Activity of Enzymes in Aqueous Solution |
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| Authors: | R. J. Yang S. Q. Li Q. H. Zhang |
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| Affiliation: | Author Yang is with School of Food Science and Technology, Southern Yangtze Univ., 170 Huihe Rd., Wuxi, Jiangsu 214036, P. R. China.;Authors Li and Zhang are with the Dept. of Food Science and Technology, The Ohio State Univ., 2015 Fyffe Rd., 110 Parker Food Science and Technology Building, Columbus, OH 43210. Direct inquiries to author Zhang (E-mail: ). |
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| Abstract: | ABSTRACT: 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. |
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| Keywords: | pulsed electric fields enzyme inactivation field strength total treatment time electrical conductivity |
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