Pressure-temperature inactivation of lipoxygenase in green peas (Pisum sativum): A kinetic study

Journal of Food Science

Volumn 66, Issue 5, 2001, Pages 686-693

  Indrawati, ^a   Van Loey, A M ^a   Ludikhuyze, L R ^a   Hendrickx, M E ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Green pea juice; Green peas; Kinetics; Lipoxygenase; Pressure; Temperature

Indexed keywords

CHEMICAL REACTION KINETICS; ENZYME INACTIVATION; FOOD ANALYSIS; FRUIT JUICE; LIPOXYGENASE; MATHEMATICAL MODEL; PRESSURE; TEMPERATURE;

PISUM SATIVUM; SATIVUM;

EID: 0034871834     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2001.tb04622.x     Document Type: Article

References (14)

1. Thermal inactivation of asparagus lipoxygenase and peroxidase
2. Reversible pressure-temperature denaturation of chymotrypsinogen
3. Pressure effects on the stability of lipoxygenase: Fourier transform-infrared spectroscopy (FT-IR) and enzyme activity studies
4. Thermal inactivation of pea flour lipoxygenase
5. Enzyme sensitivity towards high pressure at low temperature
6. Soybean lipoxygenase inactivation by pressure at subzero and elevated temperatures
7. Lipoxygenase inactivation in green beans (Phaseolus vulgaris L.) due to high presure treatment at subzero and elevated temperatures
8. Enzymes
9. Pressure induced inactivation of selected food enzymes
10. Plant lipoxygenase: Structure and function
11. Thermal inactivation of lipoxygenase from peas (Pisum sativum L.) I. Time-temperature relationships and pH dependence
12. Inactivation of orange pectinesterase by combined high pressure and temperature treatments: A kinetic study
13. Kinetics of combined pressure-temperature inactivation of avocado polyphenoloxidase