New enzymatic time-temperature integrator (TTI) that uses laccase

作者：Kim Keehyuk; Kim Eunji; Lee Seung Ju^*

来源：Journal of Food Engineering, 2012, 113(1): 118-123.

DOI：10.1016/j.jfoodeng.2012.05.009

• Time-temperature integrator (TTI)
• Laccase
• Kinetics
• Activation energy

A new enzyme based TTI prototype was developed using an advantageous enzyme, laccase, which has simple discoloration kinetics and is widely available. The possibility for the laccase TTI to be a qualified TTI product was investigated and the color response variable, kinetics and Arrhenius parameters of the TTI were identified. The hue value was found to be highly correlated with the concentration of laccase reaction product and determined as the color response variable. The significance of kinetics and Arrhenius relationships were sufficient for the TTI prototype to meet the general requirements of TTI products. The activation energy of laccase TTI ranged from 43.9 to 46.9 kJ/mol. The results indicated that the laccase based TTI prototype could be useful as a new type of enzymatic TTI product.

• 出版日期2012-11