Kinetic study of thermal inactivation of potato peroxidase during high-temperature short-time processing

Abstract

Thermal inactivation curves for peroxidase in potato extracts were determined in the range of 100 to 140°C for 10 to 100 sec. The capillary tube method was used to obtain isothermal conditions. The come-up time for the capillary tubes was accurately calculated by analysis method by which thermal inactivation kinetics of enzymes in relation to high temperature processing would be more easily detected. Heat inactivation of potato peroxidase followed first-order reaction kinetics and yielded a curved Arrhenius plot for the temperature dependence at high temperatures. Kinetics parameters, k and Ea, were calculated for potato peroxidase. At temperature range of 100-140°C, the activation energy of peroxidase was lower than that in the range of 78-84°C. It could be elucidated by the scheme of thermal inactivation pathway.

Partial purification, characterisation and thermal inactivation kinetics of peroxidase and polyphenol oxidase isolated from Kalipatti sapota (Manilkara zapota)

“…Generally, inactivation of the enzyme is dependent on processing temperature and time of treatment; however, the dependence of inactivation on temperature varies with the source . The POD activity of pulp, crude extract and partially purified enzyme was 16 212.74 ± 324.26, 19 641.72 ± 392.83 and 2392.56 ± 392.83 U mL −1 at optimum assay conditions (65°C, pH 5.0).…”

Inactivation of polyphenol oxidase from watermelon juice by high pressure carbon dioxide treatment

“…For most enzymes studies, thermal inactivation could be described by a first-order reaction (Gui et al 2007;Liu et al 2008;Yu et al 2010). Dimick et al (1951) reported that the inactivation of PPO from purees of Bartlett pears by heating confirmed a first-order reaction.…”

Cinética de Inactivación de la Enzima Peroxidasa, Color y Textura en Papa Criolla (Solanum tuberosum Grupo phureja) sometida a tres Condiciones de Escaldado

“…La forma del comportamiento (Polata et al, 2009) sin embargo, la inactivación de la enzima fue más lenta. La cinética de inactivación puede mostrar un comportamiento de primer orden cuando el proceso de escaldado se realiza a temperaturas entre 100°C y 140°C (Yu et al, 2010), esto es posible debido a la rápida inactivación de la primera isoforma por lo que se observa solamente la inactivación de la segunda isoforma y la expresión cinética queda reducida a la ecuación (8c). El comportamiento y las constantes cinéticas se pueden observar en la figura 5 y la tabla 2 respectivamente.…”