摘要
综述了高强脉冲电场的产生,对酶作用的潜在优势以及操作参数、酶的种类、含酶介质对PEF作用酶的效果影响。列举了PEF对碱性磷酸酶、蛋白酶、多酚氧化酶、脂酶等食品中几种重要酶的作用效果,并探讨了其对酶作用的几种机理。最后对PEF钝酶的工业利用进行了展望。
This article summarised the potential advantage of high intensity pulsed electric field （PEF） impacting on enzymes. The main introduction was about the influence of process parameters, medium properties and types of enzymes. It also presented the effects of PEF on some enzymes which are important in food, such as alkaline phosphatase, protease, lipase, peroxidase and so on. The mechanism of PEF on enzymes were discussed at the end of this paper.
出处
《食品研究与开发》
CAS
北大核心
2005年第6期72-76,共5页
Food Research and Development
基金
广州市重大科技攻关项目资助(2001-z-108-01)。
关键词
脉冲电场
酶
温度
pulsed electric field
enzyme
temperature
