We acknowledge the DoD Dual Use Science and Technology Program for funding this research.
Inactivation Kinetics of Tomato Juice Lipoxygenase by Pulsed Electric Fields
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 68, Issue 6, pages 1995–2001, August 2003
How to Cite
Min, S., Min, S.K. and Zhang, Q.H. (2003), Inactivation Kinetics of Tomato Juice Lipoxygenase by Pulsed Electric Fields. Journal of Food Science, 68: 1995–2001. doi: 10.1111/j.1365-2621.2003.tb07008.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- MS 20020719 Submitted 12/27/02, Revised 2/7/03, Accepted 5/8/03, Received 5/8/03
- pulsed electric field;
- tomato juice;
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.