| 压热声处理对酶活性影响的评述 |
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| 引用本文： | 孔黎明,韩萍芳,欧阳平凯.压热声处理对酶活性影响的评述[J].化工进展,2003,22(7):669-672. |
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| 作者姓名： | 孔黎明 韩萍芳 欧阳平凯 |
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| 作者单位： | 南京工业大学制药与生命科学学院,南京,210009 |
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| 摘 要： | 介绍了食品加工中压热声处理(MTS)对酶失活的影响，阐述了温度、压力、振幅和介质等因素对MTS失活酶的影响。MTS处理过程中多数酶的失活速率随温度升高而增大，且失活效率比热处理高；压力对MTS失活酶的影响不大；超声振幅增大，MTS失活酶的速率增大；处理介质对MTS失活酶的影响是复杂的。在不同的介质中酶失活效果不同。同时介绍了MTS失活酶的自由基机理和剪应力机理，为MTS的进一步研究和开拓应用提供了理论基础。
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| 关 键 词： | 压热声处理 酶 活性 失活 食品加工 |
| 文章编号： | 1000-6613(2003)07-0669-04 |
| 修稿时间： | 2003年4月21日 |
Effects of Manothermosonication on Activity of Enzymes |
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| Kong Liming,Han Pingfang,Ouyang Pingkai.Effects of Manothermosonication on Activity of Enzymes[J].Chemical Industry and Engineering Progress,2003,22(7):669-672. |
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| Authors: | Kong Liming Han Pingfang Ouyang Pingkai |
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| Abstract: | The effects of manothermosonication(MTS) on enzymes in food processing and the effects of temperature, pressure, amplitude, and medium on MTS are introduced and discussed. MTS inactivation increases with increasing temperature for most kinds of enzymes,and is faster than heat inactivation. Pressure almost have no affect on MTS inactivation but increasing of ultrasound amplitude increases its inactivation. The effect of treatment medium on MTS inactivation is rather complex, it varies with different treatment medium.Several inactivation mechanisms, such as free radical and shear stress mechanisms, are also introduced. |
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| Keywords: | manothermosonication enzyme inactivation |
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