在对豆浆中脂肪氧合酶的超高压失活动力学进行深入研究的基础上,试图使用两种完全不同的数学模型来描述压力与温度对脂肪氧合酶超高压失活速率常数的影响.研究结果表明:以Hawley提出的热力学方程为基础建立的热动力学数学模型和以Eyring方程为起点建立的经验数学模型都能够成功的用来模拟豆浆中脂肪氧合酶的超高压失活过程.相比之下,热动力学模型要比经验数学模型更加精确.
Based on detailed studies of the kinetics for high pressure inactivation of lipoxygenase in soy milk, two different mathematical models were used to describe the combined pressure-temperature influence on the high pressure inactivation rate constants. Results show that the pressure-temperature influence on the high pressure inactivation rate constants for lipoxygenase in soy milk can be described by either the thermodynamic kinetic model which is based the thermodynamic equation proposed by Hawley or the empirical mathematical model which uses the Eyring equation as a starting point. By comparison, the former is more accurate than the latter.