High pressure thermal inactivation kinetics of a plasmin system.
A crude plasmin extract was prepared from milk by ultracentrifugation and was partially purified using ammonium sulfate precipitation. Isothermal and high-pressure inactivation of this plasmin system at pH 6.7 could be described by a first-order kinetic model. As expected, the plasmin system displayed a high thermostability. High-pressure treatments were conducted in the 300- to 800-MPa pressure range, combined with temperatures from 25 to 65 degrees C. The plasmin system was very pressure stable at room temperature, but inactivation occurred with combined high-pressure/temperature-treatments. The influence of temperature at different constant pressures on the inactivation rate constant was quantified using the Arrhenius equation. At all temperatures studied, a synergistic effect of temperature and high pressure was observed in the 300- to 600-MPa pressure range. However, an antagonistic effect of temperature and pressure appeared at pressures above 600 MPa.
Borda
D
D
Department of Food Bioengineering, Faculty of Food Science and Engineering, University Dunarea de Jos, 800201, Galati, Romania. Daniela.Borda@ugal.ro
Indrawati
Smout
C
C
Van Loey
A
A
Hendrickx
M
M
D000818:Animals; D004789:Enzyme Activation; D004795:Enzyme Stability; D005341:Fibrinolysin / Q000302:isolation & purification / Q000378:metabolism*; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D007700:Kinetics; D008892:Milk / Q000201:enzymology; D011312:Pressure; D013816:Thermodynamics
D005341:Fibrinolysin