Thermal inactivation kinetics of potato tuber lipoxygenase

Abstract

in melamine concentrations in the dosed canned beef of 1.17-1.27 ppm versus melamine in nondosed canned tissue of 1.02-1.11 ppm. The melamine in the canned beef tissues may be due to the migration of the melamine from the melamine-formaldehyde resin in the can lining. ACKNOWLEDGMENTWe express our appreciation to the Field Service Laboratory Division, Science, FSIS, for support in conducting the tissue analysis. In particular we acknowledge Leon

Radiofrequency inactivation of oxidative food enzymes in model systems and apple derivatives

“…It can be observed that while PPO activity progressively decreased during the RF treatment, LOX activity clearly showed a discontinuity point. The latter can be attributed to a biphasic behavior, in agreement with literature reports relevant to conventional heat treatments (Anthon & Barret, 2003;Bhirud & Sosulski, 1993;Busto et al, 1999;Park, Kim, & Lee, 1988). Despite these differences in the inactivation kinetics, for both enzymes, the higher the electric field of the RF treatment, the greater was the reduction of LOX and PPO activities.…”

Thermal and high pressure stability of tomato lipoxygenase and hydroperoxide lyase

“…Barret, 2003;Ganthavorn, Nagel, & Powers, 1991;Indrawati et al, 2000;Indrawati et al, 2001;Ludikhuyze, Indrawati, van den Broeck, Weemaes, & Hendrickx, 1998;Park, Kim, & Lee, 1988;Rodrigo et al, in press;Svensson & Eriksson, 1972). They all conclude that thermal inactivation of LOX (including different sources such as peas, beans, potatoes, asparagus, wheat germ, broccoli and tomato) can be described by first order kinetics.…”

Treatment of ramie leaf β-amylase for preliminary purification

“…Thus, it is desirable to maintain intact β-amylase activity in plant tissues after heat treatment. On the other hand, thermal treatment (blanching) is needed to stabilize frozen vegetables by inactivating the qualitydeteriorating enzymes that affect product quality during storage (14)(15)(16)(17). Chlorophyllase is the key enzyme involved in chlorophyll breakdown during unfrozen and frozen storage.…”

“…The blanching process has not been optimized or standardized based on β-amylase stability. In addition, a series of enzymes, such as chlorophyllase, polyphenol oxidase, and anthocyanin, which are degradation enzymes in plant tissues, initiate deterioration in quality during frozen storage (14)(15)(16)(17). Thus, the quality-influencing enzymes must be inactivated to reduce these changes in foods containing vegetables.…”