食品科学 ›› 1997, Vol. 18 ›› Issue (6): 3-5.

• 食品科学 •    下一篇

高压电场对液化酶的活性影响及其机理探讨

 曾新安, 高大维,  李国基,  于淑娟   

  1.  华南理工大学轻工食品学院
  • 出版日期:1997-06-15 发布日期:2011-12-19

The Effect of High Voltage Electric Field on а-Amylase’s Activity and the Study of it’s Uechanisms

 ZENG  Xin-An, GAO  Da-Wei,   Li-Guo-Ji,   Yu-Shu-Juan   

  • Online:1997-06-15 Published:2011-12-19

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。

关键词: 高压电场, 液化酶, 酶活, 灭酶

Abstract: 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

Key words:  , High voltage electric field; &alpha, -Amylase; Enzyme activity; Killing enzyme;