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首页> 外文期刊>Journal of food engineering >Effect of moderate electric fields on inactivation kinetics of pectin methylesterase in tomatoes: The roles of electric field strength and temperature
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Effect of moderate electric fields on inactivation kinetics of pectin methylesterase in tomatoes: The roles of electric field strength and temperature

机译：中度电场对番茄果胶甲基酯酶失活动力学的影响：电场强度和温度的作用

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摘要

The objective of this study was to investigate the effect of Moderate Electric Fields (MEF) on pectin methylesterase (PME) activity in tomatoes. Inactivation kinetics parameters of MEF and conventional thermal treatments were determined for samples of identical prior source and pretreatment history, subjected to nearly identical linearly increasing temperature histories. The presence of electric field (60 Hz, sine wave) resulted in activation of PME at 70 (+/- 1) degrees C, and accelerated inactivation at higher temperatures. This effect increased with field strength. The results may be interpreted in light of molecular motion calculations for PME, which suggest that enzyme molecules subjected to an oscillating electric field experience electrophoretic motion, and behave as if at a slightly higher temperature than that of the bulk, resulting in an activating effect at lower temperatures, but an inactivation effect at higher temperatures. (C) 2016 Elsevier Ltd. All rights reserved.
机译：这项研究的目的是调查适度电场（MEF）对番茄果胶甲基酯酶（PME）活性的影响。对于经历了几乎相同的线性增加的温度历史的样品，确定了具有相同先验和预处理历史的样品的MEF和常规热处理的失活动力学参数。电场（60 Hz，正弦波）的存在导致PME在70（+/- 1）摄氏度下活化，并在较高温度下加速失活。该效果随场强增加。可以根据PME的分子运动计算来解释结果，这表明经受振荡电场的酶分子会经历电泳运动，并且其行为似乎要比本体温度高一点，从而在室温下产生活化作用。较低的温度，但在较高的温度下有失活作用。 （C）2016 Elsevier Ltd.保留所有权利。

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