摘要
研究在高压电场下不同的电场强度、温度、处理时间对液化酶活性影响。25℃时以22kV／cm的场强处理30s，酶活降低60％；21℃时以15kV／cm处理1min，酶活降低30．8％，处理10min，酶活降低45.17％；以15kV／cm的场强处理样品30s，21℃时酶活降低23．55％；75℃时酶活降低77．05％，并对各现象机理进行了探讨。
This paper studied the effect of high voltage electric field on α-Amylase's activity at different treatment electric field. ternperature and time. The results show that: when the temperature is 25℃ and the electric field is 22KV/cm, treat 30 seconds make the enzyme's activity decreased by 60% , when the treatment temperature is 21℃ and electric field is 15 KV/cm, treat 1 min make the activity decreased by 30.8% , and 10 min by 45. 17%; when the treatment time is 30 seconds and the electric field is 15 KV/cm, treat at 21℃ make the activity decreased by 23. 55%, and 75C by 77.05%. The activity of treated sample significantly 10wer than the untreated one. The paper studied the mechanisms 0f the phenominens at the end
出处
《食品科学》
EI
CAS
CSCD
北大核心
1997年第6期3-5,共3页
Food Science
关键词
高压电场
液化酶
酶活
灭酶
食品工艺学
High voltage electric field
α-Amylase
Enzyme activity
Killing enzyme
