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KMID : 1007520000090060372
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Food Science and Biotechnology
2000 Volume.9 No. 6 p.372 ~ p.377
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Inactivation of Ascorbate Oxidase by Hurdle Technology with Heat , pH and Ultrasound
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Kim, Sang Yong
Noh, Bong Soo/Ku, Jeong Yoon/Choi, Soo Jin
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Abstract
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Inactivation of ascorbate oxidase using the hurdle technology with heat, pH and ultrasound was conducted. For the hurdle model, storage for 24 hr at pH 5.0 and 6.0 was selected as a pH hurdle, heating at 70℃ for 20 s as a heat hurdle, and enzyme treatment with both pulsed ultrasound (on and off at 30 s intervals) and continuous ultrasound as a ultrasonic hurdle. Enzyme activity was the lowest at pH 5.0 and the most stable at pH 6.0. When heat and ultrasonic hurdles were applied to the enzyme at the same time, a considerable reduction of the enzyme activity was observed compared to the activities of the enzyme treated with other hurdles. Enzyme activities were significantly reduced at pH-heat-ultrasound, pH-ultrasound-heat, ultrasound-pH 5.0-heat, and heat-pH-ultrasound hurdles. The intensity of the heat treatment on the enzyme was different according to the types of pretreatment on the enzyme; the more the hurdles were pretreated, the greater the intensity of the heat treatment. In the enzyme treated by pH-ultrasound pretreatment, the intensity of the heat treatment was especially higher than the others. Therefore, the applied hurdles such as heat, pH, and ultrasound on ascorbate oxidase showed increasing synergistic effects according to the order. Therefore, the efficiency of hurdle technology could be applied to food processing for assuring high quality preservation.
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