Inactivation Kinetics of Enzymes by Using Continuous Treatment with Microbubbles of Supercritical Carbon Dioxide

T. YOSHIMURA; M. SHIMODA; H. ISHIKAWA

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Inactivation Kinetics of Enzymes by Using Continuous Treatment with Microbubbles of Supercritical Carbon Dioxide

机译：连续处理超临界二氧化碳微泡灭活酶的动力学

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Enzyme inactivation using a new apparatus for continuous treatment with microbubbles supercritical carbon dioxide (SC-CO_2) was investigated. D value of α-amylase (5.0 ± 1.2 min) subjected to microbubbles of SC-CO_2 treatment (microbubbles-SCT) at 35 deg. C, 30 Mpa was lower than that (227 ±15.9 min0 subjected to heat treatment (HT) at 70 deg. C.

机译：研究了一种使用微气泡超临界二氧化碳（SC-CO_2）进行连续处理的新型设备进行的酶灭活。在35度下经过SC-CO_2处理的微泡（微泡-SCT），α-淀粉酶的D值（5.0±1.2分钟）。 C，30 Mpa低于在70℃下进行热处理（HT）的227±15.9 min0。

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来源
《Journal of Food Science》 |2001年第5期|p.694-697|共4页
作者
T. YOSHIMURA; M. SHIMODA; H. ISHIKAWA;
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收录信息美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
原文格式 PDF
正文语种 eng
中图分类食品工业;
关键词
enzyme inactivation; supercritical carbon dioxide; continuous method;

机译：酶失活;超临界二氧化碳连续法;
入库时间 2022-08-17 23:29:02

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1. INACTIVATION OF ENZYMES AND DECOMPOSITION OF ALPHA-HELIX STRUCTURE BY SUPERCRITICAL CARBON DIOXIDE MICROBUBBLE METHOD [J] . Ishikawa H, Shimoda M, Yonekura A, Journal of Agricultural and Food Chemistry . 1996,第9期

机译：超临界二氧化碳微泡法失活酶和α-螺旋结构分解
2. Inactivation of microorganisms and enzymes in juices by supercritical carbon dioxide method with continuous flow system. [J] . Tsuji M, Sato Y, Komiyama Y 日本食品科学工学会誌 . 2005,第11期

机译：采用连续流动系统的超临界二氧化碳法灭活果汁中的微生物和酶。
3. Inactivation of microorganisms and enzymes in juices by supercritical carbon dioxide method with continuous flow system. [J] . Tsuji M, Sato Y, Komiyama Y 日本食品科学工学会誌 . 2005,第11期

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Inactivation Kinetics of Enzymes by Using Continuous Treatment with Microbubbles of Supercritical Carbon Dioxide

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