Activity of peroxidase during blanching of peaches, carrots and potatoes

Journal of Food Engineering

Volumn 34, Issue 4, 1997, Pages 355-370

  Tijskens, L M M ^a   Rodis, P S ^b   Hertog, M L A T M ^a   Waldron, K W ^c   Ingham, L ^c   Proxenia, N ^b   Van Dijk, C ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

^c INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

ARRHENIUS; DAUCUS CAROTA; PRUNUS PERSICA; SOLANUM TUBEROSUM;

ACTIVATION ENERGY; BIOCONVERSION; CATALYST ACTIVITY; ENZYMES; REACTION KINETICS; THERMAL EFFECTS;

ARRHENIUS' LAW; BLANCHING; HEAT DENATURATION; PEROXIDASE;

FOOD PROCESSING;

EID: 0031380191     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(97)00101-5     Document Type: Article

References (46)

1. Bernal, M. A., Calderon, A. A., Ferrer, M. A., Decaceres, F. M. & Barcelo, A. R. (1995). Oxidation of capsaicin and phenolic precursors by the basic peroxidase isoenzyme B-6 from hot pepper. Journal of Agricultural and Food Chemistry, 43, 352-355.
2. Burnette, F. S. (1977). Peroxidase and its relationship to food flavor and quality: A review. Journal of Food Science, 42, 1-6.
3. Cabral, J. M. S., Best, D., Boross, L. & Tramter, J. (eds) (1993) Applied Biocatalysis. Working Party on Applied Biocatalysis of the European Federation of Biotechnology. Harwood Academic Publishers, Chur, Switzerland
4. Demarco, A. & Roubelakisangelakis, K. A. (1996a). Hydrogen peroxide plays a bivalent role in the regeneration of protoplasts. Journal of Plant Physiology, 149, 109-114.
5. Demarco, A. & Roubelakisangelakis, K. A. (1996b). The complexity of enzymatic control of hydrogen peroxide concentration may affect the regeneration potential of plant protoplasts. Plant Physiology, 110, 137-145.
6. Devi, S. R. & Prasad, M. N. V. (1996). Ferulic acid mediated changes in oxidative enzymes of maize seedlings - Implication of growth. Biologia Plantarum, 38, 387-395.
7. Feng, Y., Li, X. & Boersma, L. (1990). The Arrhenius equation as a model for explaining plant responses to temperature and water stresses. Annals of Botany, 66, 237-244.
8. Gaspar, T., Penel, C. & Greppin, H. (1986). Peroxidases: structures and catalytic reactions, biosythesis transport and locations, physiological roles. Bulletin Liaison Group Polyphenols, 13, 159-176.
9. Gkinis, A. M. & Fenema, O. R. (1978). Changes in soluble and bound peroxidase during low temperature storage of green beans. Journal of Food Science, 43, 527-531.
10. Graber, J. H., Hartield, R. D., Ralph, J., Zon, J. & Amrhein, N. (1995). Ferulate cross-linking in cell walls isolated from maize cell suspensions. Phytochemistry, 40, 1077-1082.
11. Ikegawa, T., Mayama, S., Nakayashiki, H. & Kato, H. (1996). Accumulation of diferulic acid during the hypersensitive response of oat leaves to Puccinia coronata F sp avenae and its role in the resistance of oat tissue to cell wall degrading enzymes. Physiological and Molecular Plant Pathology, 48, 245-255.
12. Ingham, L. M., Parker, M. L. & Waldron, K. W. Changes in soluble and bound peroxidase during maturation and ripening of apples. Physiologia Plantarum (submitted).
13. Ingham, L. & Waldron, K. W. (1995) Peroxidase activity during maturation and storage of apples. 7th Cell Wall Conference, 26-29 September 1995, Santiago, Spain.
14. Luning, P. A., Tijskens, L. M. M., Sakin, S. & Roozen, P. (1995) Modelling of lipid oxidation, Strecker degradation, and Maillard reaction products during hot-air drying of bell peppers. In Characterisation of the flavour of fresh bell peppers and its changes after hot-air drying, ed. P. A. Luning. Ph.D. thesis, Agricultural Unversity Wageningen.
15. McLellan, K. M. & Robinson, D. S. (1981). Effect of heat on cabbage and Brussels sprout peroxidase enzymes. Food Chemistry, 7, 257-266.
16. McLellan, K. M. & Robinson, D. S. (1983). Cabbage Brassica oleracea var. capitata) and Brussels sprout (Brassica oleracea var. gemmifera) peroxidase isoenzymes separated by isoelectric focusing. Phytochemistry, 22, 645-648.
17. McLellan, K. M. & Robinson, D. S. (1984). Heat stability of peroxidases from orange. Food Chemistry, 13, 139-147.
18. McLellan, K. M. & Robinson, D. S. (1987a). Purification and heat stability of Brussels sprout peroxidase isoenzymes. Food Chemistry, 23, 305-319.
19. McLellan, K. M. & Robinson, D. S. (1987b). The heat stability of purified spring cabbage peroxidase isoenzymes. Food Chemistry, 26, 97-107.
20. Moulding, P. H., Grant, H. F., McLellan, K. M. & Robinson, D. S. (1987). Heat stability of soluble and ionically bound peroxidases extracted from apples. International Journal of Food Science and Technology, 22, 391-397.
21. Moulding, P. H., Singleton, D. E., McLellan, K. M. & Robinson, D. S. (1988). Purification and heat of Cox's apple pulp peroxidase isoenzymes. International Journal of Food Science and Technology, 23, 345-351.
22. Moulding, P. H., Goodfellow, J., McLellan, K. M. & Robinson, D. S. (1989). The occurrence of isoperoxidases in conference pears. International Journal of Food Science and Technology, 24, 269-275.
23. Naveh, D., Mizrahi, S. & Kopelman, I. J. (1981). Quantitative determination of peroxidase in sweet corn by chemiluminescence. Journal of Agricultural and Food Chemistry, 29, 36-38.
24. Parker, M. L. & Waldron, K. W. (1995). Texture of Chinese water chestnut: involvement of cell-wall phenolics. Journal of the Science of Food and Agriculture, 68, 337-346.
25. Parr, A. J., Waldron, K. W., Ng, A. & Parker, M. L. (1996). The wall-bound phenolics of Chinese Water Chestnut (Eleocharis dulcis). Journal of the Science of Food and Agriculture, 71, 501-507.
26. Pilnik, W. & Voragen, A. G. J. (1991) The significance of endogenous and exogenous pectic enzymes in fruit and vegetable processing. In Food Enzymology, ed. P. F. Fox. Elsevier Applied Science, Barking.
27. Ponne, C. T., Möller, A. C., Tijskens, L. M. M., Bartels, P. V. & Meijer, M. M. T. (1996). Influence of microwave and steam heating on lipase activity and microstructure of rape-seed (Brassica napus). Journal of Agricultural and Food Chemistry, 44, 2818-2824.
28. Ranieri, A., Durso, G., Nali, C., Lorenzini, G. & Soldatini, G. F. (1996). Ozone stimulates apoplastic antioxidant systems in pumkin leaves. Physiologia Plantarum, 97, 381-387.
29. Rattan, O., Izydorczyk, M. S. & Biliaderis, C. G. (1994). Structure and rheological behaviour of arabinoxylans from Canadian bread wheat flours. Food Science and Technology -Lebensmittel Wissenschaft und Technolgie, 27, 550-555.
30. Renier, T. & Macheix, J. J. (1996). Changes in wall-bound phenolic acids, phenylalanine and tyrosine ammonia-lyases and peroxidases in developing durum wheat grains (Triticum turgidum L var. durum). Journal of Agricultural and Food Chemistry, 44, 1727-1730.
31. Robinson, D. S. (1991) Peroxidases and their significance in fruits and vegetables. In Food Enzymology ed. P. F. Fox, pp. 399-426. Elsevier Applied Science, Barking.
32. Robinson, D. S., Bretherick, M. & Donnelly, J. K. (1990). The heat stability and isoenzyme composition of peroxidases in Ohane grapes. International Journal of Food Science and Technology, 24, 613-618.
33. Ros Barcelo, A., Munoz, R. & Sabater, F. (1988). Lupine peroxidases: Subcellular location of membrane-bound acidic isoperoxidases. Plant Physiology and Biochemistry, 26, 575-583.
34. Ross, G. J. S. (1990) Nonlinear Estimation. Springer, New York.
35. Sanchez, M., Pena, M. J., Revilla, G. & Zarra, I. (1996). Changes in dehydrodiferulic acids and peroxidase activity against ferulic acid associated with cell walls during growth of Pinus pinaster hypocotyl. Plant Physiology, 111, 941-946.
36. Schopfer, P. (1996). Hydrogen peroxide-mediated cell-wall stiffening in vitro in maize cole-optiles. Planta, 199, 43-49.
37. Segel, I. H. (1993) Enzyme Kinetics. Behavior and Analysis of Rapid Equilibrium and Steady-state Enzyme Systems. John Wiley and Sons, New York.
38. Shannon, L. M. (1968). Plant isoenzymes. Annual Review of Plant Physiology, 19, 187-210.
39. Sloof, M. & Tijskens, L. M. M. (1995) Problem decomposition: Application in experimental research, statistical analysis and modelling. International Symposium on Intelligent Data Analysis IDA-95, August, Baden-Baden, Germany.
40. Thomas, P., Jen, J. & Morr, C. V. (1982). Changes in soluble and bound peroxidase-IAAoxidase during tomato fruit development. CRC Critical Reviews Food Science and Nutrition, 47, 1 158-161.
41. Tijskens, L. M. M. (1994) Modelling colour of tomatoes. Advantage of multiple nonlinear regression. Proceedings COST94 Workshop Post-Harvest Treatment of Fruit and Vegetables, 14-15 September, Leuven, Belgium, pp. 175-185.
42. Tijskens, L. M. M., Rodis, P. S., Hertog, M. L. A. T. M., Kalantzi, U. & van Dijk, C. Kinetics of polygalacturonase activity and firmness of peaches during storage. Journal of Food Engineering (accepted a).
43. Tijskens, L. M. M., Rodis, P. S., Hertog, M. L. A. T. M., Proxenia, N. & van Dijk, C. Kinetics of pectin methyl esterase activity during blanching of peaches. Journal of Food Engineering (submitted b).
44. Tijskens, L. M. M., Waldron, K. W., Ng, A., Ingham, L. & van Dijk, C. The kinetics of pectin methyl esterase in potatoes and carrots during blanching. Journal of Food Engineering (accepted c).
45. Whitaker, J. R. (1994) Principles of Enzymology for the Food Sciences, 2nd edn. Marcel Dekker, Inc., New York.
46. Wiley, R. C. (ed.) (1994) Minimally Processed Refrigerated Fruits and Vegetables. Chapman and Hall, New York.