超高压失活大豆脂肪氧合酶数学模型的建立  

Establishment of mathematical models in high pressure inactivation of soybean lipoxygenase

作　　者：王韧[1] 周星[1] 徐广超[2] 陈正行[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]国家粮食局标准质量中心,北京100801

出　　处：《江苏大学学报（自然科学版）》2008年第6期469-473,共5页Journal of Jiangsu University：Natural Science Edition

基　　金：国家自然科学基金资助重点项目(20436020/B0608)

摘　　要：在对豆浆中脂肪氧合酶的超高压失活动力学进行深入研究的基础上,试图使用两种完全不同的数学模型来描述压力与温度对脂肪氧合酶超高压失活速率常数的影响.研究结果表明:以Hawley提出的热力学方程为基础建立的热动力学数学模型和以Eyring方程为起点建立的经验数学模型都能够成功的用来模拟豆浆中脂肪氧合酶的超高压失活过程.相比之下,热动力学模型要比经验数学模型更加精确.Based on detailed studies of the kinetics for high pressure inactivation of lipoxygenase in soy milk, two different mathematical models were used to describe the combined pressure-temperature influence on the high pressure inactivation rate constants. Results show that the pressure-temperature influence on the high pressure inactivation rate constants for lipoxygenase in soy milk can be described by either the thermodynamic kinetic model which is based the thermodynamic equation proposed by Hawley or the empirical mathematical model which uses the Eyring equation as a starting point. By comparison, the former is more accurate than the latter.

关 键 词：脂肪氧合酶 超高压 失活 动力学 模型 

分 类 号：TS201.2[轻工技术与工程—食品科学]