耐温淀粉酶蒸发浓缩过程中的失活动力学  

Inactivation Kinetics Model of Termamyl in Evaporation Process

作　　者：杨宗政[1] 刘振义[1] 宋继田[1] 徐尧润[1] 

机构地区：[1]天津科技大学材料科学与化学工程学院,天津300222

出　　处：《食品科学》2005年第2期55-59,共5页Food Science

基　　金：天津市自然科学基金资助项目(973605311)

摘　　要：本文研究了温度、加热时间、酶液浓度、钙离子浓度对酶失活的影响,研究结果表明:剩余酶活力随时间的变化关系为y=a×ebx,但是酶活保留率的对数与时间的关系为线性关系。通过实验得出了恒容热过程中酶的失活动力学模型,并在此基础上建立了浓缩过程中的失活动力学模型。The influence of temperature, enzyme concentration and concentration of Calcium ion on the inactivation of termamyl during the constant volume heat process was studied. The result indicated that the relation between residual activity and heat time can be described by the equation y=a×ebx. But the relation between the logarithm of residual activity(%) and the heat time was linear. The inactivation kinetics model in the constant volume heat process was then obtained and based on it, the kinetics model during the course of evaporation was established.

关 键 词：耐温淀粉酶 蒸发浓缩 失活动力学 

分 类 号：TS201.25[轻工技术与工程—食品科学]