Effect of high hydrostatic pressure-temperature combinations on the activity of β-glucanase from barley malt

被引：27

作者：

Buckow, R ^{[1
]}

Heinz, V ^{[1
]}

Knorr, D ^{[1
]}

机构：

[1] Berlin Univ Technol, Dept Food Biotechnol & Food Proc Engn, D-14195 Berlin, Germany

来源：

JOURNAL OF THE INSTITUTE OF BREWING | 2005年 / 111卷 / 03期

关键词：

beta-glucanase; barley malt; conversion; high pressure; inactivation; kinetics;

D O I：

10.1002/j.2050-0416.2005.tb00684.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

beta-Glucanase from barley malt is known to be thermolabile but important in the mashing process. Therefore, the potential of increasing the thermostability of beta-glucanase in ACES buffer (0.1 M, pH 5.6) by high hydrostatic pressure has been invest-tigated. Inactivation of the enzyme as well as changes of the conversion rate in response to combined pressure-temperature treatments in the range of 0.1-900 MPa and 30-75 degrees C were assessed by analyzing the kinetic rate constants. A significant stabilization of beta-glucanase against temperature-induced inactivation was detected at 400 MPa. With increasing pressure up to 600 MPa the catalytic activity of beta-glucanase was progressive, ly decelerated. However, for the overall depolymerization reaction of beta-glucans in ACES buffer (0.1 M, pH 5.6) a maximum was identified at 215 MPa and 55 degrees C yielding approximately 2/3 higher degradation of beta-glucan after 20 min as compared to the maximum at ambient pressure (45 degrees C).

引用

页码：282 / 289

页数：8

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