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Reduction of Protease Activity in Simulated Milk Ultrafiltrate by Continuous Flow High Intensity Pulsed Electric Field Treatments
Author(s) -
Bendicho S.,
BarbosaCánovas G.V.,
Martín O.
Publication year - 2003
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2003.tb08270.x
Subject(s) - intensity (physics) , protease , reduction (mathematics) , chemistry , flow (mathematics) , electric field , chromatography , continuous flow , neutral protease , mechanics , biochemistry , mathematics , enzyme , physics , optics , quantum mechanics , geometry
A protease from Bacillus subtilis suspended in simulated milk ultrafiltrate (SMUF) was subjected to high intensity pulsed electric field (HIPEF) treatments of up to 6787 kJ/l, applying field strengths ranging from 19.7 to 35.5kV/cm up to 896 μs to evaluate the feasibility of this treatment on inactivating the enzyme. In addition, the influence of the pulse repetition rate (67, 89, and 111 Hz) and pulse width (4 and 7 μs) on the effectiveness of HIPEF treatments was tested. Protease activity was considerably reduced; a maximum inactivation of 62.7% was achieved after an 896‐μS treatment at 35.5 kV/cm and 111 Hz. Protease activity decreased exponentially with increase of input energy density, treatment time, field strength, and pulse repetition rate when exposed to HIPEF processing.