Over the range 20-52 degrees C thermal inactivation of malate dehydrogenase (MDH) was studied with the aim of well grounded choice of its stabilization ways. The process was described by the pseudofirst order rate constants, kin, dependent on enzyme concentration. The rate constant of enzyme inactivation at the "infinite" dilution in general form equals 1.40 X 10(27) X exp (-43 000/RT) s-1, whereas at high enzyme concentration it is 1.26 X 10(8) X exp (-17 700/RT) s-1. The limiting step of the MDH inactivation is the enzyme dissociation into its subunits. In the concentrated enzyme solution a protein association is accompanied by its stabilization. The methods of characterization of oligomeric proteins dissociative inactivation are discussed.
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Foods
January 2025
Institute of Food Technology, BOKU University, Muthgasse, 18, 1190 Vienna, Austria.
Extending sardine shelf life while maintaining their quality is challenging even with non-thermal technologies like high-pressure processing (HPP). This study examines the effects of HPP at 400 and 600 MPa for holding times of 1, 2.5, 5, and 10 min on fresh sardines during 14 days of cold storage.
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January 2025
College of Life Science and Technology, Xinjiang University, Urumqi 830046, China.
With improving economic conditions, consumer demand for fresh-cut produce is rising. The development of the fresh-cut industry has been hindered by pathogenic contamination and quality deterioration. Scientific communities have developed novel preservation technologies for fresh-cut produce.
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February 2025
Food Science and Nutrition Department, University of Minnesota, 1334 Eckles Ave, Saint Paul, MN, 55108, United States. Electronic address:
There is an ever-increasing demand for novel plant proteins that are non-allergenic, nutritionally complete, adequately functional, and can be sustainably sourced. RuBisCo is a protein that fulfills these requirements and can be sourced from alfalfa (Medicago sativa). Therefore, this study investigated several techniques to adequately extract alfalfa protein.
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February 2025
Oniris VetAgroBio, INRAE, SECALIM, Nantes, France. Electronic address:
This study provides predictive models for G. stearothermophilus spores inactivation in four plant-based drinks, half-skimmed bovine milk and Brain Heart Infusion (BHI) broth and while also evaluating of matrix effect on inactivation. Heat inactivation was performed using the capillary tube method within the temperature range 115-127 °C.
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January 2025
College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, PR China; Key Laboratory of Cold Chain Food Processing and Safety Control (Zhengzhou University of Light Industry), Ministry of Education, Zhengzhou 450001, PR China. Electronic address:
Oral fast dissolving films represent a novel dosage form for probiotics. To reduce the dependence of film preparation on synthetic materials, a polysaccharide-based oral fast dissolving nanofilm for probiotics was fabricated through pullulan (PUL) electrospinning. An electrospinnability map of PUL with varying physical properties was developed, identifying a molecular weight of 200 kDa and a concentration of 20 % as suitable conditions for achieving favorable fiber morphology.
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