The Gauss-Eyring model: A new thermodynamic model for biochemical and microbial inactivation kinetics

H.C. Mastwijk*, R.A.H. Timmermans, M.A.J.S. van Boekel

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

16 Citations (Scopus)

Abstract

A new primary model has been developed, using Gaussian distributed populations and Eyrings rate constant for the transition state, to describe inactivation kinetics of enzymes and micro-organisms subjected to heat and chemical treatment. The inactivation of both enzymes and micro-organisms could be associated with the irreversible transition to an inactivated state, as suggested by the Lumry-Eyring model for protein denaturation and enzyme inactivation. The characteristic inactivation model parameters, standard activation enthalpy and entropy, are directly related to the reference temperature and Z-value commonly used for kinetic analysis in food microbiology. An essential feature of the kinetic model is that its parameters, and hence the transition temperature, are treated as stochastic variables. The characteristic line shape of the primary model is the log-normal distribution. The performance of the model was validated, using literature data for enzyme and microbial inactivation over a wide range of temperature and pH.

Original languageEnglish
Pages (from-to)331-341
JournalFood Chemistry
Volume237
DOIs
Publication statusPublished - 2017

Keywords

  • Eyring
  • Gaussian distribution
  • Global modelling
  • Inactivation kinetics
  • Thermodynamics

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