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：2013
卷号：5
期号：1
页码：5-8
DOI：10.19026/ajfst.5.3216
出版社：MAXWELL Science Publication
摘要：The pressure, temperature, pH and treatment time are assumed to be key factors affecting the enzyme activity, and their combined influence on &alpha-mannosidase activity Jack bean was investigated by measuring &alpha -mannosidase activity under conditions of pressure at 0-500 MPa, temperature at 35-55°C, pH at 3.5-5.5 and treatment time at 24-168 h in this study. Taguchi orthogonal experiment was designed to optimize parameters. Results indicated that the pressure is most significant factor influencing the enzyme activity and progressive losses of activity of &alpha-mannosidase were observed with increasing hydrostatic pressures. Temperature and pH have also significant influences on enzyme activity. The optimal combinations of four parameters for Jack bean &alpha-mannosidase activity were: temperature at 50°C, pH at 5.0 and treatment time at 120 h in the absence of high pressure and temperature at 45°C, pH at 5.0 and treatment time at 48 h and hydrostatic pressure at 150 Mpa in the presence of high pressure, respectively.
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