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Thermal Inactivation of Asparagus Lipoxygenase and Peroxidase (1991)

GANTHAVORN, C. ; NAGEL, C. W. ; POWERS, J. R.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 56 (1991), S. 0

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ISSN: 1750-3841

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology

Notes: Thermal stability of lipoxygenase (LOX) and peroxidase (POD) in fresh asparagus tips and partially purified asparagus LOX and POD were compared. In all cases, heating at 50, 60 and 70°C resulted in higher percentages of residual LOX activity than POD activity. Inactivation of LOX followed first order kinetics while inactivation of POD followed a biphasic curve. Activation energies for thermal denaturation of the partially purified enzymes were 47.5 kcal/mol for LOX and 41.9 kcal/mol for POD.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb07972.x

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