Source: https://www.proceedings.blucher.com.br/article-details/ajuste-do-modelo-cintico-de-weibull-na-inativao-da-enzima-polifenoloxidase-por-aquecimento-convencional-e-por-micro-ondas-focalizadas-28599
Timestamp: 2019-04-23 04:31:56+00:00

Document:
O objetivo desse trabalho é avaliar o emprego do modelo cinético deWeibull para descrever a inativação térmica da enzima polifenoloxidase. Trata-se deum modelo que contempla desvios da cinética de primeira ordem. Soluções com aenzima foram submetidas ao aquecimento convencional e por micro-ondasfocalizadas. O modelo foi ajustado levando em conta todo o histórico de temperatura,minimizando o desvio, e foi validado com um novo conjunto de ensaios. Observou-secomportamento diferente para os dois aquecimentos evidenciando possíveis efeitosnão térmicos das micro-ondas. Resultados indicam a existência de frações enzimáticascom diferentes resistências.
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CAVALCANTE, T. A. B. B; FUNCIA, E. S; GUT, J. A. W; "AJUSTE DO MODELO CINÉTICO DE WEIBULL NA INATIVAÇÃO DA ENZIMA POLIFENOLOXIDASE POR AQUECIMENTO CONVENCIONAL E POR MICRO-ONDAS FOCALIZADAS.", p. 749-752 . In: . São Paulo: Blucher, 2018.
BOEKEL, M. A. J. S. van. On the use of the Weibull model to describe thermal inactivation of microbial vegetative cell. International J. of Food Microbiology, v. 74, p. 139-159, 2002. CAMPANELLA, O.; PELEG, M. Theoretical comparison of a new and the traditional method to calculate Clostridium botulinum survival during thermal inactivation, J. of the Science of Food and Agriculture, n. 81, p. 1069-1076, 2001. MAFART, P.; COUVERT, O.; GAILLARD, S.; LEGUERINEL, I. On calculating sterility in thermal preservation methods: application of the Weibull frequency distribution model. Intern. J. of Food Microbiology, n. 72, p. 107-113, 2002. PORCELLI, M.; CACCIAPUOTI, G.; FUSCO, S.; MASSA, R.; d’AMBROSIO, G.; BERTOLDO, C.; DE ROSA, M.; ZAPPIA, V. Non-thermal effects of microwaves on proteins: thermophilic enzymes as model system. FEBS Letters, v. 402, n. 2-3, p. 102- 106, 1997. SHAZMAN, A.; MIZRAHI, S.; COGAN, U.; SHIMONI, E. Examining for possible non-thermal effects during heating in a microwave oven. Food Chemistry, v. 103, pp. 444-453, 2007. SERMENT-MORENO, V; BARBOSA-CÁNOVAS, G.; TORRES, J. A.; WELTI-CHANES, J. High-pressure processing: kinetic models for microbial and enzyme inactivation. Food Engineering Reviews, v. 6, p. 56-88, 2014. SIGUEMOTO, E. S.; GUT, J. A. W. Validation of spectrophotometric microplate methods for polyphenol oxidase and peroxidase activities analysis in fruits and vegetables, Food Science and Technology, n 25, 2017. WHITAKER, J. R.; VORAGEN, A. G. J.; WONH, D. W. S. Handbook of Food Enzymology. New York e Basel: Marcel Dekker, 2003. XU, B.; WANG, K. L.; MIAO, W. J.; WU, Q. F.; LIU, Y. X.; SUN, Y.; GAO, C. Thermal versus microwave inactivation kinetics of lipase and lipoxygenase from wheat germ, J. of Food Process Engineering, v. 39, p. 247- 255, 2016.
T1 - AJUSTE DO MODELO CINÉTICO DE WEIBULL NA INATIVAÇÃO DA ENZIMA POLIFENOLOXIDASE POR AQUECIMENTO CONVENCIONAL E POR MICRO-ONDAS FOCALIZADAS.

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