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Combined effect of temperature and pulsed electric fields on soya milk lipoxygenase inactivation

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Abstract

Pulsed electric fields (PEF) were applied to freshly prepared soya milk using a laboratory scale continuous PEF system to study the feasibility of inactivating lipoxygenase (LOX). Square wave PEF using different combinations of pre-treatment temperature, electric field strength and treatment time were evaluated in this study. Inactivation curves for the enzyme were plotted for each parameter and inactivation kinetics were calculated and modelled. Results showed the highest level of inactivation (84.5%) was obtained using a combination of preheating to 50 °C, and a PEF treatment time of 100 μs at 40 kV/cm. Inactivation of LOX activity as a function of treatment time could be described using a first order kinetic model. Calculated D values following pre-heating to 50 °C were 172.9, 141.6 and 126.1 μs at 20, 30 and 40 kV/cm, respectively.

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Acknowledgments

The authors wish to acknowledge the financial support of the Non-Commissioned Food Research Measure, funded by the Department of Agriculture, Fisheries and Food, Ireland.

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Authors and Affiliations

  1. School of Agriculture, Food Science and Veterinary Medicine, College of Life Sciences, University College Dublin, Belfield, Dublin 4, Ireland

    Joerg Riener, Francesco Noci, Denis A. Cronin, Desmond J. Morgan & James G. Lyng

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  1. Joerg Riener
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  2. Francesco Noci
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  3. Denis A. Cronin
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  4. Desmond J. Morgan
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  5. James G. Lyng
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Correspondence to James G. Lyng.

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Riener, J., Noci, F., Cronin, D.A. et al. Combined effect of temperature and pulsed electric fields on soya milk lipoxygenase inactivation. Eur Food Res Technol 227, 1461–1465 (2008). https://doi.org/10.1007/s00217-008-0868-0

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  • DOI: https://doi.org/10.1007/s00217-008-0868-0

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