Effects of High Pressure on Enzymes Related to Food Quality

Ludikhuyze, L.; Loey, Ann Van; Denys, I; Hendrickx, Marc

doi:10.1007/978-1-4615-0723-9_5

Cited by 32 publications

(34 citation statements)

References 74 publications

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“…According to (8), the fuzzy comprehensive assessment matrix of evaluation objects can be calculated: According to (6)-(7), the fuzzy comprehensive assessment matrix can be established: …”

Section: Computational Experiments and Resultsmentioning

confidence: 99%

“…Food quality covers a broad area that can be characterized by a set of different risk factors [4][5][6], such as the agricultural conditions [7], production process [8], use of antimicrobials [9], and consumer demand [10,11]. These factors can be represented by various indicators such as environmental pollution, microbial contamination, logistics, warehousing, and transportation.…”

Section: Introductionmentioning

confidence: 99%

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Quality Risk Evaluation of the Food Supply Chain Using a Fuzzy Comprehensive Evaluation Model and Failure Mode, Effects, and Criticality Analysis

Bai

Shi

Guo

et al. 2018

Journal of Food Quality

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Evaluating the quality risk level in the food supply chain can reduce quality information asymmetry and food quality incidents and promote nationally integrated regulations for food quality. In order to evaluate it, a quality risk evaluation indicator system for the food supply chain is constructed based on an extensive literature review in this paper. Furthermore, a mathematical model based on the fuzzy comprehensive evaluation model (FCEM) and failure mode, effects, and criticality analysis (FMECA) for evaluating the quality risk level in the food supply chain is developed. A computational experiment aimed at verifying the effectiveness and feasibility of this proposed model is conducted on the basis of a questionnaire survey. The results suggest that this model can be used as a general guideline to assess the quality risk level in the food supply chain and achieve the most important objective of providing a reference for the public and private sectors when making decisions on food quality management.

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“…According to (8), the fuzzy comprehensive assessment matrix of evaluation objects can be calculated: According to (6)-(7), the fuzzy comprehensive assessment matrix can be established: …”

Section: Computational Experiments and Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Quality Risk Evaluation of the Food Supply Chain Using a Fuzzy Comprehensive Evaluation Model and Failure Mode, Effects, and Criticality Analysis

Bai

Shi

Guo

et al. 2018

Journal of Food Quality

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“…Highest stability of ␤-glucanase at 55°C was found at 300-400 MPa preserving approximately 65% of initial ␤-glucanase activity after 45 min. This antagonistic effect of pressure is often encountered in pressure assisted enzyme inactivation 16,27,29 and is possibly explained by the strength-ening of interactions and the tendency to hydrate the protein molecules.…”

Section: Resultsmentioning

confidence: 99%

“…Numerous reports state that thermal and pressure inactivation of enzymes can be described by first order kinetics 27,41 . This might be true when a purified isoform of an enzyme is investigated.…”

Section: Data Analysis and Modelingmentioning

confidence: 99%

“…However, this model is useless if there is an effect of pressure and /or temperature on E a and /or ⌬V # as it is often described for proteins and enzymes 27,43 . The most useful models governing the stability of an enzyme subjected to pressure and temperature is based on the transition state theory of Eyring, suggesting that enzyme inactivation is accompanied by the formation of a folding/unfolding transition state which exists in equilibrium with the native enzyme and can be expressed by changes in Gibbs free energy (⌬G) 12 :…”

Section: Data Analysis and Modelingmentioning

confidence: 99%

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Effect of High Hydrostatic Pressure-Temperature Combinations on the Activity of β-Glucanase from Barley Malt

Buckow¹,

Heinz²,

Knorr³

2005

Journal of the Institute of Brewing

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J. Inst. Brew. 111(3), 282-289, 2005␤-Glucanase from barley malt is known to be thermolabile but important in the mashing process. Therefore, the potential of increasing the thermostability of ␤-glucanase in ACES buffer (0.1 M, pH 5.6) by high hydrostatic pressure has been investtigated. Inactivation of the enzyme as well as changes of the conversion rate in response to combined pressure-temperature treatments in the range of 0.1-900 MPa and 30-75°C were assessed by analyzing the kinetic rate constants. A significant stabilization of ␤-glucanase against temperature-induced inactivation was detected at 400 MPa. With increasing pressure up to 600 MPa the catalytic activity of ␤-glucanase was progressively decelerated. However, for the overall depolymerization reaction of ␤-glucans in ACES buffer (0.1 M, pH 5.6) a maximum was identified at 215 MPa and 55°C yielding approximately 2 /3 higher degradation of ␤-glucan after 20 min as compared to the maximum at ambient pressure (45°C).

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