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王韧,周星,徐广超,陈正行.大豆脂肪氧合酶超高压失活动力学研究[J].农业工程学报,2007,23(11):31-35.DOI:
大豆脂肪氧合酶超高压失活动力学研究
投稿时间:2007-01-31  修订日期:2007-10-20
中文关键词:  超高压  脂肪氧合酶  大豆  失活  动力学
基金项目:国家自然科学基金重点项目(20436020/B0608)
作者单位
王韧 (1980-)山东藤州人博士研究生主要研究方向为谷物化学方面。江苏省无锡市蠡湖大道1800#江南大学食品学院214122。Email:nedved_wr@yahoo.com.cn 
周星 江南大学食品学院无锡 214122 
徐广超 国家粮食局标准质量中心北京 100801 
陈正行 (1960-)教授博士生导师研究方向为粮食、油脂及植物蛋白工程。无锡江南大学食品学院214122。Email:zxchen21@yahoo.com.cn 
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中文摘要:为建立超高压技术工业化应用的基础,以豆浆为研究对象,研究了脂肪氧合酶的超高压失活动力学,试验压力为200~650 MPa,温度为5~60℃。结果表明:豆浆中脂肪氧合酶的超高压失活是不可逆的,并且符合一阶反应动力学。在某一恒定温度下(5℃≤T≤60℃),脂肪氧合酶的失活速率常数k随着超高压处理压力的增加而增大。但是在某一恒定的压力下(550 MPa≤P≤650 MPa),脂肪氧合酶的失活速率常数在10~20℃左右出现最小值,表明Arrhenius方程不能适用于整个温度区间。在中温区域(20℃≤T≤60℃),温度对脂肪氧合酶失活速率常数的影响随着压力的增加而降低。而脂肪氧合酶失活速率常数对压力的敏感性大约在30℃时最大。
Wang Ren,Zhou Xing,Xu Guangchao,Chen Zhengxing.Ultra-high pressure inactivation kinetics of soybean lipoxygenase[J].Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE),2007,23(11):31-35.DOI:
Ultra-high pressure inactivation kinetics of soybean lipoxygenase
Author NameAffiliation
Wang Ren School of Food Science and Technology, Southern Yangtze University, Wuxi 214122, China 
Zhou Xing School of Food Science and Technology, Southern Yangtze University, Wuxi 214122, China 
Xu Guangchao Quality and Standard Center of State Grain Administration, Beijing 100801, China 
Chen Zhengxing School of Food Science and Technology, Southern Yangtze University, Wuxi 214122, China 
Key words:ultra-high pressure  lipoxygenase  soybean  inactivation  kinetics
Abstract:In order to establish the foundation for the industrial application of high pressure technology, the ultra-high pressure inactivation kinetics of lipoxygenase in soy milk were studied in the pressure range of 200~650 MPa with temperature varying from 5℃ to 60℃. The results suggest that isobaric-isothermal inactivation of lipoxygenase is irreversible and follows a first-order reaction. The lipoxygenase inactivation rate constants increases with the pressure increasing at a constant temperature(5℃≤T≤60℃). Whereas at a constant high pressure(550 MPa≤P≤650 MPa), lipoxygenase exhibits the greatest stability around 10~20℃, indicating the Arrhenius equation not to be valid over the whole temperature range. The effects of the temperature on the lipoxygenase inactivation rate constants in mild temperature area(20℃≤T≤60℃) decrease with pressure increasing, while the highest sensitivity of the lipoxygenase inactivation rate constants to pressure is at about 30℃.
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