Regeneration and the kinetics of peroxidase inactivation

Adams, J.B.

doi:10.1016/s0308-8146(96)00320-2

Cited by 38 publications

(29 citation statements)

References 9 publications

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“…While further heating from 1.5 to 10 min, the retention of POD activity decreased slowly. This biphasic kinetics of thermal inactivation of POD has been reported in several studies (Adams, 1997;Morales-Blancas et al, 2002;Soysal and Soylemez, 2005). It appears from Fig.…”

Section: Resultssupporting

confidence: 80%

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Effects of thermal treatment on colour and texture of Typha latifolia L.

Zhang¹,

Yunhua²,

Wang³

et al. 2012

International Agrophysics

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A b s t r a c t. Through the analysis of the residual activity of peroxidase (POD), chromatic aberration, shear intensity and shear power, the effects of different thermal treatment times at 100°C on the POD, surface colour and texture of Typha latifolia L. were evaluated. The results showed that the activity of POD decreased with the increasing thermal treatment time at 100°C. The regeneration amount of POD increased first for some time and then started to decrease with the treatment time. Thermal treatment times 1.0 and 1.5 min at 100°C exhibited maximum regeneration of POD for the samples stored at 20 and 37°C, respectively. The sample had acceptable texture and surface colour when they were treated at 100°C for 4 min because the POD in the sample was inactivated to an acceptable level.K e y w o r d s: colour, texture, regeneration of POD, pretreatment, vegetable processing INTRODUCTION Typha latifolia L., which is called 'pucai' vegetable in China, belongs to Typha genus. This vegetable is distributed all over the world. Typha latifolia L. is also growing in Poland, and its name is 'pa³ka szerokolistna'. It is used for industrial purposes. In English it is also called 'Bulrush, Common Bulrush, Broadleaf Cattail, Common Cattail, Great Reedmace'. In China, Typha latifolia L. is mostly grown in the lakes, canals or ponds in the south of the Yangtze River. The young stem of Typha latifolia L. is used as edible vegetable in traditional Chinese cuisines, while in other nations or regions it is often used as water-growth plant for landscaping and purification of water or as herb (Ke, 1998). In famous Huai-Yang Cuisine, belonging to Chinese 'Eight Great Cuisines', Typha latifolia L. is one of the most important vegetables for some famous dishes in Chinese restaurants and family meals (Zhou and Zhang, 2004). At present, the production of Typha latifolia L. reaches to about 20 000 tons each year in Southern China (Huai-an City Statistics Bureau, 2003). Unfortunately, it is very difficult to preserve the colour and texture of fresh Typha latifolia L. in cold or room storages (Li and Duan, 2004). Therefore, it is important to develop a preservation technology based on thermal treatment.Peroxidase (POD) enzyme affects the quality of vegetable products in postharvest storage and processing (Han, 1999). POD is a redox enzyme which can catalyze four different reactions: -peroxidation, -oxidation, -peroxide reaction -hydroxylation.The main reaction that POD catalyzes is peroxidation in which the substrates are peroxide and reducing agents (Wang, 1988). The main roles of POD in reducing vegetable quality include: enzymatic browning, development of offflavour especially in low acid vegetables during storage, and lipid oxidation. In the processing of Typha latifolia L., severe enzymatic browning and off-flavour would take place if the activity of POD in the products is not prohibited. Therefore, inactivation of POD in vegetables is necessary for the retention of product quality. In processing vegetables, thermal treatment is a ...

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Section: Resultssupporting

confidence: 80%

“…In the production of vegetables the o-phenylenediamine test is often used to test inactivation situation of POD (Adams, 1997). After heat treatment of Typha latifolia L. at 100°C for 1, 2, 3, 4, and 10 min, samples were cooled immediately, then cut into pieces and placed in 1% o-phenylenediamine solution in alcohol.…”

Section: Methodsmentioning

confidence: 99%

Effects of thermal treatment on colour and texture of Typha latifolia L.

Zhang¹,

Yunhua²,

Wang³

et al. 2012

International Agrophysics

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“…The peach bound enzyme showed a biphasic thermal inactivation behaviour only at 60°C. However several workers impute this character non-linear to the formation during heating of denaturated protein forms and groups of POD molecule that remain actives (Lu & Whitaker, 1974, Clemente, 1996, Khan & Robinson, 1993, Neves & Lourenço, 1998, Adams, J., 1997 or different conditions of the enzyme after heating (Adams, J., 1997, Clemente, 1996, McLellan & Robinson, 1984, Hemeda & Klein, 1991, Neves & Lourenço, 1998. The peach peroxidases, soluble and bound, showed distinct heat lability (Neves & Lourenço, 1998).…”

Section: Properties Of Sephadex G-100 Purified Enzymementioning

confidence: 99%

Ionically Bound Peroxidase from Peach Fruit

Neves

2002

Braz. arch. biol. technol.

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“…Because of its heat stability (it is used to evaluate the heat processing of vegetables (Adams, 1997). Peroxidase finds its application in health sciences as a diagnostic tool (Kwak et al, 1995).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Peroxidase Activity in Selected Vegetables from Hyderabad, Telangana, India

Jha¹,

Sandeep²,

Raju³

et al. 2017

Int. J. Curr. Res. Biosci. Plant Biol.

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A b s t r a c t A r t i c l e I n f oPresent study describes the enzymatic activity of peroxidase in selected vegetables. Peroxidases occur naturally in plants, animals and microorganism. These enzymes catalyze a wide range of substrates by liberating oxygen from H 2 O 2 . In addition, it is capable of oxidizing a wide range of compounds. It is the oxidation process that might be involved in the loss of color, flavor, and nutritional value of raw and processed foods. Vegetables (cabbage, cauliflower, carrot, green chilli and spinach) were chosen as sources for peroxidase. Results clearly indicated that peroxidase activity was found in all the vegetable samples investigated. Peroxidase activity among different vegetables varied significantly and was found to increase gradually over a period of 5 min. Highest peroxidase activity was observed in the case of cabbage while lowest activity was observed in the case of green chilli and spinach.

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Regeneration and the kinetics of peroxidase inactivation

Cited by 38 publications

References 9 publications

Effects of thermal treatment on colour and texture of Typha latifolia L.

Effects of thermal treatment on colour and texture of Typha latifolia L.

Ionically Bound Peroxidase from Peach Fruit

Evaluation of Peroxidase Activity in Selected Vegetables from Hyderabad, Telangana, India

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