Inactivation Kinetics of Tomato Juice Lipoxygenase by Pulsed Electric Fields
Pulsed electric field (PEF) inactivation models for tomato juice lipoxygenase (LOX) were studied. Tomato juice was treated by PEF with the combinations of electric field strength (0, 10, 15, 20, 30, 35 kV/cm), PEF treatment time (20, 30, 50, 60, 70 μs), and PEF treatment temperature (10, 20, 30, 40,...
Gespeichert in:
| Veröffentlicht in: | Journal of food science 2003-08, Vol.68 (6), p.1995-2001 |
|---|---|
| Hauptverfasser: | , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 2001 |
|---|---|
| container_issue | 6 |
| container_start_page | 1995 |
| container_title | Journal of food science |
| container_volume | 68 |
| creator | Min, S Min, S.K Zhang, Q.H |
| description | Pulsed electric field (PEF) inactivation models for tomato juice lipoxygenase (LOX) were studied. Tomato juice was treated by PEF with the combinations of electric field strength (0, 10, 15, 20, 30, 35 kV/cm), PEF treatment time (20, 30, 50, 60, 70 μs), and PEF treatment temperature (10, 20, 30, 40, 50 °C). The first-order inactivation models, Hulsheger's model, Fermi's model, and the 2nd-order polynomial equation adequately described the LOX inactivation. Calculated D values were 161.0, 112.9, 101.0, and 74.8 μs at 15, 20, 30, and 35 kV/cm, respectively, at 30 °C. The activation energy for the inactivation of LOX by PEF was 35.7 kJ/mol. Applied electric field strength was the primary variable for the inactivation of LOX. |
| doi_str_mv | 10.1111/j.1365-2621.2003.tb07008.x |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_journals_194395792</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>782025201</sourcerecordid><originalsourceid>FETCH-LOGICAL-c4735-8c0e6edc69c8aac64c6364dca20955b85220c2158a94a2712529c333c57a6fa13</originalsourceid><addsrcrecordid>eNqVkUFPGzEQha2qSE2hv6EW913G9tpe91RECYVGtFJCkXoZOY4XOYR1sDc0-ffd1SLunctoNO-9kb4h5JRByfo6W5dMKFlwxVnJAUTZLUED1OX-HZkwLaEQdcXekwkA5wVjlf5APua8hmEWakJm1611XXixXYgt_RFa3wWXaWzoIj7ZLtKbXXCezsI27g8PvrXZ0-WB_tptsl_Ry413XQqOToPfrPIJOWpsv_j02o_J3fRycfG9mP28ur44nxWu0kIWtQOv_Mop42prnaqcEqpaOcvBSLmsJefgOJO1NZXlmnHJjRNCOKmtaiwTx-R0zN2m-LzzucN13KW2P4nMVMJIbXgv-jKKXIo5J9_gNoUnmw7IAAd4uMYBHg7wcICHr_Bw35u_jua_YeMP_-HEm-m3OTNG9hHFGBFy5_dvETY9otJCS7y_vcLff-Z8ugDA-17_edQ3NqJ9SCHj3ZwDq_pfmZprIf4BrEiOkg</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>194395792</pqid></control><display><type>article</type><title>Inactivation Kinetics of Tomato Juice Lipoxygenase by Pulsed Electric Fields</title><source>Wiley Online Library - AutoHoldings Journals</source><creator>Min, S ; Min, S.K ; Zhang, Q.H</creator><creatorcontrib>Min, S ; Min, S.K ; Zhang, Q.H</creatorcontrib><description>Pulsed electric field (PEF) inactivation models for tomato juice lipoxygenase (LOX) were studied. Tomato juice was treated by PEF with the combinations of electric field strength (0, 10, 15, 20, 30, 35 kV/cm), PEF treatment time (20, 30, 50, 60, 70 μs), and PEF treatment temperature (10, 20, 30, 40, 50 °C). The first-order inactivation models, Hulsheger's model, Fermi's model, and the 2nd-order polynomial equation adequately described the LOX inactivation. Calculated D values were 161.0, 112.9, 101.0, and 74.8 μs at 15, 20, 30, and 35 kV/cm, respectively, at 30 °C. The activation energy for the inactivation of LOX by PEF was 35.7 kJ/mol. Applied electric field strength was the primary variable for the inactivation of LOX.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.2003.tb07008.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>activation energy ; electric field ; Electric fields ; Food science ; Kinetics ; lipoxygenase ; pulsed electric field ; pulsed electric fields ; temperature ; tomato juice ; Tomatoes ; Vegetable juices</subject><ispartof>Journal of food science, 2003-08, Vol.68 (6), p.1995-2001</ispartof><rights>Copyright Institute of Food Technologists Aug 2003</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4735-8c0e6edc69c8aac64c6364dca20955b85220c2158a94a2712529c333c57a6fa13</citedby><cites>FETCH-LOGICAL-c4735-8c0e6edc69c8aac64c6364dca20955b85220c2158a94a2712529c333c57a6fa13</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.2003.tb07008.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.2003.tb07008.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27903,27904,45553,45554</link.rule.ids></links><search><creatorcontrib>Min, S</creatorcontrib><creatorcontrib>Min, S.K</creatorcontrib><creatorcontrib>Zhang, Q.H</creatorcontrib><title>Inactivation Kinetics of Tomato Juice Lipoxygenase by Pulsed Electric Fields</title><title>Journal of food science</title><description>Pulsed electric field (PEF) inactivation models for tomato juice lipoxygenase (LOX) were studied. Tomato juice was treated by PEF with the combinations of electric field strength (0, 10, 15, 20, 30, 35 kV/cm), PEF treatment time (20, 30, 50, 60, 70 μs), and PEF treatment temperature (10, 20, 30, 40, 50 °C). The first-order inactivation models, Hulsheger's model, Fermi's model, and the 2nd-order polynomial equation adequately described the LOX inactivation. Calculated D values were 161.0, 112.9, 101.0, and 74.8 μs at 15, 20, 30, and 35 kV/cm, respectively, at 30 °C. The activation energy for the inactivation of LOX by PEF was 35.7 kJ/mol. Applied electric field strength was the primary variable for the inactivation of LOX.</description><subject>activation energy</subject><subject>electric field</subject><subject>Electric fields</subject><subject>Food science</subject><subject>Kinetics</subject><subject>lipoxygenase</subject><subject>pulsed electric field</subject><subject>pulsed electric fields</subject><subject>temperature</subject><subject>tomato juice</subject><subject>Tomatoes</subject><subject>Vegetable juices</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2003</creationdate><recordtype>article</recordtype><recordid>eNqVkUFPGzEQha2qSE2hv6EW913G9tpe91RECYVGtFJCkXoZOY4XOYR1sDc0-ffd1SLunctoNO-9kb4h5JRByfo6W5dMKFlwxVnJAUTZLUED1OX-HZkwLaEQdcXekwkA5wVjlf5APua8hmEWakJm1611XXixXYgt_RFa3wWXaWzoIj7ZLtKbXXCezsI27g8PvrXZ0-WB_tptsl_Ry413XQqOToPfrPIJOWpsv_j02o_J3fRycfG9mP28ur44nxWu0kIWtQOv_Mop42prnaqcEqpaOcvBSLmsJefgOJO1NZXlmnHJjRNCOKmtaiwTx-R0zN2m-LzzucN13KW2P4nMVMJIbXgv-jKKXIo5J9_gNoUnmw7IAAd4uMYBHg7wcICHr_Bw35u_jua_YeMP_-HEm-m3OTNG9hHFGBFy5_dvETY9otJCS7y_vcLff-Z8ugDA-17_edQ3NqJ9SCHj3ZwDq_pfmZprIf4BrEiOkg</recordid><startdate>200308</startdate><enddate>200308</enddate><creator>Min, S</creator><creator>Min, S.K</creator><creator>Zhang, Q.H</creator><general>Blackwell Publishing Ltd</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>200308</creationdate><title>Inactivation Kinetics of Tomato Juice Lipoxygenase by Pulsed Electric Fields</title><author>Min, S ; Min, S.K ; Zhang, Q.H</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4735-8c0e6edc69c8aac64c6364dca20955b85220c2158a94a2712529c333c57a6fa13</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2003</creationdate><topic>activation energy</topic><topic>electric field</topic><topic>Electric fields</topic><topic>Food science</topic><topic>Kinetics</topic><topic>lipoxygenase</topic><topic>pulsed electric field</topic><topic>pulsed electric fields</topic><topic>temperature</topic><topic>tomato juice</topic><topic>Tomatoes</topic><topic>Vegetable juices</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Min, S</creatorcontrib><creatorcontrib>Min, S.K</creatorcontrib><creatorcontrib>Zhang, Q.H</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Min, S</au><au>Min, S.K</au><au>Zhang, Q.H</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Inactivation Kinetics of Tomato Juice Lipoxygenase by Pulsed Electric Fields</atitle><jtitle>Journal of food science</jtitle><date>2003-08</date><risdate>2003</risdate><volume>68</volume><issue>6</issue><spage>1995</spage><epage>2001</epage><pages>1995-2001</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>Pulsed electric field (PEF) inactivation models for tomato juice lipoxygenase (LOX) were studied. Tomato juice was treated by PEF with the combinations of electric field strength (0, 10, 15, 20, 30, 35 kV/cm), PEF treatment time (20, 30, 50, 60, 70 μs), and PEF treatment temperature (10, 20, 30, 40, 50 °C). The first-order inactivation models, Hulsheger's model, Fermi's model, and the 2nd-order polynomial equation adequately described the LOX inactivation. Calculated D values were 161.0, 112.9, 101.0, and 74.8 μs at 15, 20, 30, and 35 kV/cm, respectively, at 30 °C. The activation energy for the inactivation of LOX by PEF was 35.7 kJ/mol. Applied electric field strength was the primary variable for the inactivation of LOX.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.2003.tb07008.x</doi><tpages>7</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0022-1147 |
| ispartof | Journal of food science, 2003-08, Vol.68 (6), p.1995-2001 |
| issn | 0022-1147 1750-3841 |
| language | eng |
| recordid | cdi_proquest_journals_194395792 |
| source | Wiley Online Library - AutoHoldings Journals |
| subjects | activation energy electric field Electric fields Food science Kinetics lipoxygenase pulsed electric field pulsed electric fields temperature tomato juice Tomatoes Vegetable juices |
| title | Inactivation Kinetics of Tomato Juice Lipoxygenase by Pulsed Electric Fields |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-22T04%3A42%3A48IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Inactivation%20Kinetics%20of%20Tomato%20Juice%20Lipoxygenase%20by%20Pulsed%20Electric%20Fields&rft.jtitle=Journal%20of%20food%20science&rft.au=Min,%20S&rft.date=2003-08&rft.volume=68&rft.issue=6&rft.spage=1995&rft.epage=2001&rft.pages=1995-2001&rft.issn=0022-1147&rft.eissn=1750-3841&rft.coden=JFDSAZ&rft_id=info:doi/10.1111/j.1365-2621.2003.tb07008.x&rft_dat=%3Cproquest_cross%3E782025201%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=194395792&rft_id=info:pmid/&rfr_iscdi=true |