Combined effect of temperature and pulsed electric fields on soya milk lipoxygenase inactivation

Joerg Riener; Francesco Noci; Denis A. Cronin; Desmond J. Morgan; James G. Lyng

doi:10.1007/s00217-008-0868-0

Combined effect of temperature and pulsed electric fields on soya milk lipoxygenase inactivation

Joerg Riener, Francesco Noci, Denis A. Cronin, Desmond J. Morgan, James G. Lyng

University College Dublin

Research output: Contribution to journal › Article › peer-review

32 Citations (Scopus)

Abstract

Pulsed electric fields (PEF) were applied to freshly prepared soya milk using a laboratory scale continuous PEF system to study the feasibility of inactivating lipoxygenase (LOX). Square wave PEF using different combinations of pre-treatment temperature, electric field strength and treatment time were evaluated in this study. Inactivation curves for the enzyme were plotted for each parameter and inactivation kinetics were calculated and modelled. Results showed the highest level of inactivation (84.5%) was obtained using a combination of preheating to 50 °C, and a PEF treatment time of 100 μs at 40 kV/cm. Inactivation of LOX activity as a function of treatment time could be described using a first order kinetic model. Calculated D values following pre-heating to 50 °C were 172.9, 141.6 and 126.1 μs at 20, 30 and 40 kV/cm, respectively.

Original language	English
Pages (from-to)	1461-1465
Number of pages	5
Journal	European Food Research and Technology
Volume	227
Issue number	5
DOIs	https://doi.org/10.1007/s00217-008-0868-0
Publication status	Published - Sep 2008
Externally published	Yes

Keywords

Lipoxygenase
Pulsed electric field
Soya milk

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10.1007/s00217-008-0868-0

Cite this

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title = "Combined effect of temperature and pulsed electric fields on soya milk lipoxygenase inactivation",

abstract = "Pulsed electric fields (PEF) were applied to freshly prepared soya milk using a laboratory scale continuous PEF system to study the feasibility of inactivating lipoxygenase (LOX). Square wave PEF using different combinations of pre-treatment temperature, electric field strength and treatment time were evaluated in this study. Inactivation curves for the enzyme were plotted for each parameter and inactivation kinetics were calculated and modelled. Results showed the highest level of inactivation (84.5\%) was obtained using a combination of preheating to 50 °C, and a PEF treatment time of 100 μs at 40 kV/cm. Inactivation of LOX activity as a function of treatment time could be described using a first order kinetic model. Calculated D values following pre-heating to 50 °C were 172.9, 141.6 and 126.1 μs at 20, 30 and 40 kV/cm, respectively.",

keywords = "Lipoxygenase, Pulsed electric field, Soya milk",

author = "Joerg Riener and Francesco Noci and Cronin, \{Denis A.\} and Morgan, \{Desmond J.\} and Lyng, \{James G.\}",

year = "2008",

month = sep,

doi = "10.1007/s00217-008-0868-0",

language = "English",

volume = "227",

pages = "1461--1465",

journal = "European Food Research and Technology",

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TY - JOUR

T1 - Combined effect of temperature and pulsed electric fields on soya milk lipoxygenase inactivation

AU - Riener, Joerg

AU - Noci, Francesco

AU - Cronin, Denis A.

AU - Morgan, Desmond J.

AU - Lyng, James G.

PY - 2008/9

Y1 - 2008/9

N2 - Pulsed electric fields (PEF) were applied to freshly prepared soya milk using a laboratory scale continuous PEF system to study the feasibility of inactivating lipoxygenase (LOX). Square wave PEF using different combinations of pre-treatment temperature, electric field strength and treatment time were evaluated in this study. Inactivation curves for the enzyme were plotted for each parameter and inactivation kinetics were calculated and modelled. Results showed the highest level of inactivation (84.5%) was obtained using a combination of preheating to 50 °C, and a PEF treatment time of 100 μs at 40 kV/cm. Inactivation of LOX activity as a function of treatment time could be described using a first order kinetic model. Calculated D values following pre-heating to 50 °C were 172.9, 141.6 and 126.1 μs at 20, 30 and 40 kV/cm, respectively.

AB - Pulsed electric fields (PEF) were applied to freshly prepared soya milk using a laboratory scale continuous PEF system to study the feasibility of inactivating lipoxygenase (LOX). Square wave PEF using different combinations of pre-treatment temperature, electric field strength and treatment time were evaluated in this study. Inactivation curves for the enzyme were plotted for each parameter and inactivation kinetics were calculated and modelled. Results showed the highest level of inactivation (84.5%) was obtained using a combination of preheating to 50 °C, and a PEF treatment time of 100 μs at 40 kV/cm. Inactivation of LOX activity as a function of treatment time could be described using a first order kinetic model. Calculated D values following pre-heating to 50 °C were 172.9, 141.6 and 126.1 μs at 20, 30 and 40 kV/cm, respectively.

KW - Lipoxygenase

KW - Pulsed electric field

KW - Soya milk

UR - https://www.scopus.com/pages/publications/49249104172

U2 - 10.1007/s00217-008-0868-0

DO - 10.1007/s00217-008-0868-0

M3 - Article

AN - SCOPUS:49249104172

SN - 1438-2377

VL - 227

SP - 1461

EP - 1465

JO - European Food Research and Technology

JF - European Food Research and Technology

IS - 5

ER -

Combined effect of temperature and pulsed electric fields on soya milk lipoxygenase inactivation

Abstract

Keywords

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