Thermal Inactivation Kinetics of Peroxidase in Coriander Leaves

被引：23
|
作者：
Rudra, S. G. [2 ]
Shivhare, U. S. [1 ]
Basu, S. [1 ]
Sarkar, B. C. [3 ]
机构：
[1] Panjab Univ, Dept Chem Engn & Technol, Chandigarh 160014, India
[2] Univ Delhi, Dept Food & Nutr, Inst Home Econ, New Delhi 110016, India
[3] St Longowal Inst Engn & Technol, Dept Food Technol, Longowal 148106, India
来源：
FOOD AND BIOPROCESS TECHNOLOGY | 2008年 / 1卷 / 02期
关键词：
Coriander; Peroxidase; Heat treatment; Blanching; Modeling;
D O I：
10.1007/s11947-007-0013-2
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Design of efficient blanching treatments requires knowledge of critical factors such as enzyme inactivation kinetic parameters and relative proportions of heat-labile and heat-resistant fractions, which is unique in each vegetable. Thermal inactivation curves for peroxidase in coriander leaves were determined in the temperature range of 70 to 100 C and in steam. The isothermal data were statistically treated using both linear and nonlinear regression. Applicability of various enzyme inactivation models available in the literature was critically evaluated. The two-fraction first-order model was found to be the best model to describe the peroxidase inactivation kinetics in coriander leaves (R-2>0.97). Kinetic parameters were determined for heat-labile and heat-resistant isoenzyme fractions. The temperature dependence of the rate parameters in the present study did not follow the Arrhenius relationship.
引用
收藏
页码：187 / 195
页数：9
相关论文
共 50 条
  • [1] Thermal Inactivation Kinetics of Peroxidase in Coriander Leaves
    S. G. Rudra
    U. S. Shivhare
    S. Basu
    B. C. Sarkar
    [J]. Food and Bioprocess Technology, 2008, 1 : 187 - 195
  • [2] Thermal inactivation kinetics of peroxidase in mint leaves
    Shahni, G. Rudra
    Shivhare, U. S.
    Basu, Santanu
    [J]. JOURNAL OF FOOD ENGINEERING, 2008, 85 (01) : 147 - 153
  • [3] Thermal Degradation Kinetics of Chlorophyll in Pureed Coriander Leaves
    Rudra, S. Gaur
    Sarkar, B. C.
    Shivhare, U. S.
    [J]. FOOD AND BIOPROCESS TECHNOLOGY, 2008, 1 (01) : 91 - 99
  • [4] Thermal Degradation Kinetics of Chlorophyll in Pureed Coriander Leaves
    S. Gaur Rudra
    B. C. Sarkar
    U. S. Shivhare
    [J]. Food and Bioprocess Technology, 2008, 1 : 91 - 99
  • [5] Kinetics of Thermal Inactivation of Peroxidase and Color Degradation of African Cowpea (Vigna unguiculata) Leaves
    Wawire, Michael
    Oey, Indrawati
    Mathooko, Francis M.
    Njoroge, Charles K.
    Shitanda, Douglas
    Hendrickx, Marc
    [J]. JOURNAL OF FOOD SCIENCE, 2016, 81 (01) : E56 - E64
  • [6] THERMAL INACTIVATION KINETICS OF HORSERADISH-PEROXIDASE
    CHANG, BS
    PARK, KH
    LUND, DB
    [J]. JOURNAL OF FOOD SCIENCE, 1988, 53 (03) : 920 - 923
  • [7] Thermal and high pressure inactivation kinetics of blueberry peroxidase
    Terefe, Netsanet Shiferaw
    Delon, Antoine
    Versteeg, Cornelis
    [J]. FOOD CHEMISTRY, 2017, 232 : 820 - 826
  • [8] KINETICS AND ENERGETICS OF THERMAL INACTIVATION AND REGENERATION RATES OF A PEROXIDASE SYSTEM
    JOFFE, FM
    BALL, CO
    [J]. JOURNAL OF FOOD SCIENCE, 1962, 27 (06) : 587 - &
  • [9] Kinetics and Thermodynamics of Thermal Inactivation of Peroxidase from Cauliflower (Brassica oleracea L. var. botrytis) Leaves
    Kalsoom, Umme
    Bhatti, Haq Nawaz
    Bhatti, Ijaz Ahmad
    Asgher, Muhammad
    [J]. ASIAN JOURNAL OF CHEMISTRY, 2010, 22 (10) : 7883 - 7890
  • [10] Regeneration and the kinetics of peroxidase inactivation
    Adams, JB
    [J]. FOOD CHEMISTRY, 1997, 60 (02) : 201 - 206
12345