乔磊,卢立新.温度对碱性脂肪酶型 TTI 可靠性的影响[J].包装工程,2013,34(3):32-35.
QIAO Lei,LU Li-xin.Effect of Temperature on the Reliability of TTI Based on Alkaline Lipase[J].Packaging Engineering,2013,34(3):32-35. |
| 温度对碱性脂肪酶型 TTI 可靠性的影响 |
| Effect of Temperature on the Reliability of TTI Based on Alkaline Lipase |
| 投稿时间：2012-11-08 修订日期：2013-02-10 |
| DOI： |
| 中文关键词: TTI 温度 酶活 |
| 英文关键词: TTI temperature enzyme activity |
| 基金项目:江南大学创新团队项目(2009CXTD01) |
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| 中文摘要: |
| 酶型时间-温度指示器是一种新型的包装食品质量指示装置,在生产后到使用前的贮藏过程中酶活的变化直接关系到在应用中的可靠性。 研究了 25,37,50 ℃条件下,基于扩散显色的酶型时间-温度指示器(TTI)中酶活的变化规律,进行了动力学建模,并通过其动力学方程对该 TTI 在 0 ℃和 3 ℃下的品质变化状况进行了预测和验证。 结果表明,该酶基体系在 0 ℃ 贮藏 180 d 仍可以保持 88. 37% 的相对酶活,与理论预测酶活的相对误差为 3. 37% 。 根据 Orellana 的研究标准,其相对酶活大于 85% ,可以有效保持其扩散显色特性。 |
| 英文摘要: |
| Enzyme time-temperature indicator (TTI) is a novel device to indicate the quality of packed food product. The change of its enzyme activity during storage before use directly links to its reliability. Enzyme activity changes of alkaline lipase based on diffusion and color change under 25 ℃ , 37 ℃ , 50 ℃ were investigated; chemical reaction kinetics equation was determined to judge the TTI quality. Furthermore, the change of enzyme activity for TTI under 0 ℃ and 3 ℃ was forecasted by the kinetics equation and verified by experiment. The results showed that the relative enzyme activity is 88. 37% after being stored at 0 ℃ for 180 days with a relative error of 3. 37% compared to the theoretical forecast. The diffusion and color development of the TTI was considered effective since its relative enzyme activity was bigger than 85% according to Orellana爷s research result. |
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