| Autor: |
Ouyang Zheng, Xiaojie Cao, Yanqing Teng, Qinxiu Sun, Shucheng Liu |
| Jazyk: |
angličtina |
| Rok vydání: |
2024 |
| Předmět: |
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| Zdroj: |
Current Research in Food Science, Vol 9, Iss , Pp 100873- (2024) |
| Druh dokumentu: |
article |
| ISSN: |
2665-9271 |
| DOI: |
10.1016/j.crfs.2024.100873 |
| Popis: |
The effects of dense phase carbon dioxide (DPCD) pressure and temperature on the activity of cathepsin L in white shrimp (Litopenaeus vannamei) were studied. Meanwhile the effects of DPCD and heat treatment on the activity of cathepsin L were compared. The results of inactivation kinetics showed that under the same treatment temperature, the inactivation effect of DPCD on cathepsin L increased gradually with the increase of pressure and time. The effect of DPCD pressure on the activity of cathepsin L accorded with the first-order kinetic model. Under the same treatment pressure, with the increase of temperature, the inactivation effect of cathepsin L was significant at the initial stage of DPCD treatment (rapid inactivation period), and decreased with the extension of time (stable inactivation period). The effect of DPCD treatment temperature on cathepsin L activity accorded with the first-order kinetic model at 35 °C, and two-stage kinetic model at 40–60 °C. The difference of relative enzyme activity between the two treatments showed that the dependence of DPCD on temperature was greater than that of heat. Ea, F and Ea, S of DPCD were higher than that of heat, which indicated that cathepsin L was more easily inactivated under DPCD treatment. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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