Article(id=1325114905753419782, tenantId=1146029695717560320, journalId=1255847867265597444, issueId=1325114771112079843, articleNumber=null, orderNo=null, doi=null, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1294934400000, receivedDateStr=2011-01-14, revisedDate=1298563200000, revisedDateStr=2011-02-25, acceptedDate=null, acceptedDateStr=null, onlineDate=1793861612976, onlineDateStr=2026-11-05, pubDate=1339689600000, pubDateStr=2012-06-15, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1793861612976, onlineIssueDateStr=2026-11-05, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1793861612976, creator=13701087609, updateTime=1793861612976, updator=13701087609, issue=Issue{id=1325114771112079843, tenantId=1146029695717560320, journalId=1255847867265597444, year='2012', volume='26', issue='3', pageStart='241', pageEnd='360', issueExtLink='null', onlineDate='null', pubDate='1339689600000', pubDateStr='2012-06-15', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=null, createTime=1793861580875, creator='13701087609', updateTime=1793861580875, updator='13701087609', preIssue=null, nextIssue=null, articleTotal=null, ext=null, issueFiles=null, downloadFileDto=null}, startPage=281, endPage=288, ext={EN=ArticleExt(id=1325114906529366024, articleId=1325114905753419782, tenantId=1146029695717560320, journalId=1255847867265597444, language=EN, title=Inactivation Kinetics of Blackberry β-Glucosidase by Combined High Hydrostatic Pressure and Temperature Treatments, columnId=null, journalTitle=Chinese Journal of High Pressure Physics, columnName=null, runingTitle=null, highlight=null, articleAbstract=

The inactivation kinetics of β-glucosidase in blackberry were investigated at high hydrostatic pressure (300-600 MPa) combined with moderate temperature (35-55 ℃). Analysis of the obtained kinetic data revealed a dual-effect of combined pressure-temperature inactivation: the first one, designated as an instantaneous pressure kill value (IPK), which depended on temperatures and pressures, but was independent of treatment time; and the second one, a labile and stable fraction of β-glucosidase from blackberry are present and the inactivation kinetics of β-glucosidase by high hydrostatic pressure combined with temperatures are adequately described by the two-fraction model. The kinetic rate constants K_L and K_S of labile and stable fractions are 2.777 and 0.047 min^-1, and the decimal reduction times D_L and D_S are 0.83 and 49.1 min at 400 MPa and 55 ℃. T_Z representing the needs of temperature increase for a 90% reduction of the D value and the activation energy E_a of the labile fraction at 400 MPa are 23.36 ℃ and 81.95 kJ/mol, p_Z representing the needs of pressure increase for a 90% reduction of the D value and the activation volume V_a at 45 ℃ are 1 111 MPa and -5.02 cm³/mol.

, authors=Ben-Xi WEI, Yong-Kun MA, Shan-Li MA, Rui YAN, Long ZHANG, Jie BAI, authorsList=Ben-Xi WEI, Yong-Kun MA, Shan-Li MA, Rui YAN, Long ZHANG, Jie BAI, authorCompany=null, correspAuthors=Yong-Kun MA, authorNote=null, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, fund=null), CN=ArticleExt(id=1325114907837988874, articleId=1325114905753419782, tenantId=1146029695717560320, journalId=1255847867265597444, language=CN, title=温压协同处理黑莓β-葡萄糖苷酶失活动力学研究, columnId=0, journalTitle=高压物理学报, columnName=, runingTitle=null, highlight=null, articleAbstract=

以黑莓β-葡萄糖苷酶为对象，研究其温压协同条件下的失活动力学规律，可为超高压食品处理技术的工业化和花色苷的保留提供有力的技术支持。实验压力为300~600 MPa，温度为35~55 ℃。结果表明：β-葡萄糖苷酶在温压协同条件下的失活过程为两个阶段，第一阶段用瞬时失活值描述，压力和温度影响其大小，不受保压时间影响；第二阶段将β-葡萄糖苷酶分为稳定部分和敏感部分，β-葡萄糖苷酶的失活过程用双相一级反应动力学模型描述，其失活速率常数随温度、压力的升高而增大。敏感部分和稳定部分在400 MPa、55 ℃条件下，失活速率常数K_L和K_S分别为2.777和0.047 min^-1，二者失活90%所需时间D_L和D_S分别为0.83和49.1 min。在400 MPa条件下，敏感部分的D值减少90%所需增加的温度T_Z和活化能E_a分别为23.36 ℃和81.95 kJ/mol；在45 ℃条件下D值减少90%所需增加的压力p_Z和活化体积V_a分别为1 111 MPa和-5.02 cm³/mol。

, authors=魏本喜, 马永昆, 马善丽, 严蕊, 张龙, 白洁, authorsList=魏本喜, 马永昆, 马善丽, 严蕊, 张龙, 白洁, authorCompany=null, correspAuthors=马永昆, authorNote=, correspAuthorsNote=, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=VCtguTAfz2AndTjZnsdO7Q==, magXml=mDXGkCGabfNp+7aDYjDBfA==, pdfUrl=null, pdf=EYexUK9r40RNzLNGUDwRzQ==, pdfFileSize=1535312, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=loLeIR8Kapdu8hFsegSUZA==, mapNumber=null, fund=null)}, authors=[Author(id=1325114911075991571, tenantId=1146029695717560320, journalId=1255847867265597444, articleId=1325114905753419782, orderNo=0, firstName=null, middleName=null, lastName=null, nameCn=null, orcid=null, stid=null, country=null, authorPic=null, dead=0, email=wbx0412@163.com, emailSecond=null, emailThird=null, correspondingAuthor=0, authorType=1, ext={EN=AuthorExt(id=1325114911512199189, tenantId=1146029695717560320, journalId=1255847867265597444, articleId=1325114905753419782, authorId=1325114911075991571, language=EN, stringName=Ben-Xi WEI, firstName=Ben-Xi, middleName=null, lastName=WEI, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=null, address=School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China, bio=null, bioImg=null, bioContent=null, aboutCorrespAuthor=null), CN=AuthorExt(id=1325114911902269463, tenantId=1146029695717560320, journalId=1255847867265597444, articleId=1325114905753419782, authorId=1325114911075991571, language=CN, stringName=魏本喜, firstName=null, middleName=null, lastName=null, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=null, address=江苏大学食品与生物工程学院，江苏 镇江　212013, bio={"content":"

魏本喜（1985—），男，硕士，主要从事食品非热加工、食品风味化学的研究. E-mail：wbx0412@163.com

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魏本喜（1985—），男，硕士，主要从事食品非热加工、食品风味化学的研究. E-mail：wbx0412@163.com

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