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Modelling the inactivation of PEF time and strength
for soybean lipoxygenase in soymilk

XIU-HE LIU1, YING-QIU LI1*, WEN-HUA BO2 , WEN-LI TIAN3
*Corresponding author
1. College of Food & Bioengineering, Shandong Institute of Light Industry, Jinan 250353, China
2. Shandong Light Industry Design Institute, Jinan 250014, China
3. Information Department of Library, Shandong Institute of Light Industry, Jinan 250353, China

Abstract

Inactivation of pulsed electric fields (PEF) on soybean lipoxygenase (SLOX) was studied at different time andstrength. Soymilk was exposed to treatment time from 172 to 1036 μs for up to 42 kV/cm PEF strength. Inactivation of SLOXincreased as treatment time and pulse strength increased. About 88% SLOX was inactivated when SLOX was exposed toPEF at 42 kV/cm and 1036 μs at 25°C, achieving maximum inactivation of SLOX. Inactivation of SLOX by PEF at different timeand strength was modelled. The first-order kinetics exponential decay model described successfully the relation betweenthe residual activity of SLOX and PEF parameters (treatment time and pulse strength).