Establishment of mathematical models in high pressure inactivation of soybean lipoxygenase
1. School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; 2. Quality and Standard Center of State Grain Administration, Beijing 100801, China）
Abstract：Based on detailed studies of the kinetics for high pressure inactivation of lipoxygenase in soy milk, two different mathematical models were used to describe the combined pressure-temperature influence on the high pressure inactivation rate constants. Results show that the pressure-temperature influence on the high pressure inactivation rate constants for lipoxygenase in soy milk can be described by either the thermodynamic kinetic model which is based the thermodynamic equation proposed by Hawley or the empirical mathematical model which uses the Eyring equation as a starting point. By comparison, the former is more accurate than the latter.
2008, Vol. 29 
