期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2015
卷号：9
期号：8
页码：592-598
出版社：MAXWELL Science Publication
摘要：The most frequent microbial contamination found in cereal were mainly caused by moulds which cell metabolic activities were closely related to catalase and lactate dehydrogenase. Here, we studied the effects of Low-Dose Microwave Radiation (LDMR; 2450 Hz, 2.4 W/g) on physicochemical characteristics of catalase and lactate dehydrogenase and compared them to the effects of conventional heating treatment (water bath), to provide a theoretical basis for using LDMR for moulds control in cereal. When catalase or lactate dehydrogenase was subjected to LDMR, the enzyme's sulfydryl content, hydrophobic value and decreasing rate of enzyme activity were universally higher than when the enzyme was subjected to conductive heating. The activity of catalase and lactate dehydrogenase decreased with the rise in temperature. After LDMR exposure or heat conduction treatment, the secondary structure of catalase and lactate dehydrogenase were changed. Moreover, the heat inactivation temperature and conformation transition temperature of catalase were higher than those of lactate dehydrogenase.
