New enzymatic time-temperature integrator (TTI) using porcine esterase for monitoring food quality

Byung Hyun Son, Yun Ju Lee, Hye Jin Jo, Kwang Won Hong

Research output: Contribution to journalArticlepeer-review

6 Scopus citations

Abstract

An enzymatic time-temperature integrator (TTI) systembased on the reaction between porcine esterase and tripropionin, which causes a pH change, was developed. A pH decline in the esterase-based TTI system changed the color of the pH indicator from blue to light green. After calculating the response rate constant by measuring color changes in the TTI under different temperature conditions, an Arrhenius plot was prepared, and activation energy was estimated. The activation energy of the TTI measured at isothermal conditions (5, 10, 15, 20, and 30°C) was 53.6?4.6 kJ/mol. In addition, the TTI endpoint could be adjusted by modifying the amount of esterase consumed to fit different shelf lives of food. The results showed that the new esterase-based TTI could be used to indicate the time-temperature history of food.

Original languageEnglish
Pages (from-to)331-334
Number of pages4
JournalJournal of the Korean Society for Applied Biological Chemistry
Volume57
Issue number3
DOIs
StatePublished - Jun 2014

Keywords

  • activation energy
  • Arrhenius equation
  • porcine esterase
  • time-temperature integrator

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