Kinetics and inactivation of carrot peroxidase by heat treatment

Journal of Food Engineering

Volumn 68, Issue 3, 2005, Pages 349-356

  Soysal, Çiǧdem ^a   Söylemez, Zerrin ^a  

^a GAZIANTEP UNIVERSITY   (Turkey)

Author keywords

Carrot; Kinetics; Microwave heating; Peroxidase; Thermal heating

Indexed keywords

AGRICULTURAL PRODUCTS; HEAT RESISTANCE; HEAT TREATMENT; HYDROGEN; MATHEMATICAL MODELS; MICROWAVE HEATING; REACTION KINETICS; SPECTROPHOTOMETRY; VITAMINS;

CARROT; THERMAL HEATING; THERMAL INACTIVATION KINETICS;

ENZYMES;

ENZYMES; HEAT TREATMENT; HYDROGEN; REACTION KINETICS; VEGETABLES; VITAMINS;

DAUCUS CAROTA;

EID: 10644271469     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.06.009     Document Type: Article

References (25)

1. Anthon, G. E., & Barrett, D. M. (2002). Kinetic parameters for the thermal inactivation of quality-related enzymes in carrots and potatoes. Journal of Agricultural and Food Chemistry, 50, 4119-4125.
2. AOAC (1990). Official methods of analysis of association of official analytical chemists (15th ed. p. 74 (976.06)). K. Helrich (Ed.). Arlington, VA, USA.
3. Bergmeyer, H. U. (1974). Methods of enzymatic analysis (2nd ed.). Newyork: Academic Press pp. 685-690.
4. Dubois, M., Gilles, K. A., Hamilton, J. K., Rebers, P. A., & Smith, F. (1956). Colorimetric method for determination of sugars and related substances. Analytical Chemistry, 28, 350-356.
5. Egan, H., Kirk, R. S., & Sawyer, R. (1981). Pearson's chemical analysis of foods (8th ed.). London: Churchii Livingstone, pp. 196-197.
6. Evans, J. T. (1970). Special similarities and kinetic differences of two tomato plant peroxidase isoenzymes. Plant Physiology, 45, 66-70.
7. Fielding, J. L., & Hall, J. L. (1978). A biochemical and cytochemical study of peroxidase activity in roots of Pisum sativum. Journal of Experimental Botany, 29, 983-987.
8. Flurkey, W. H., & Jen, J. J. (1978). Peroxidase and polyphenoloxidase activities in developing peaches. Journal of Food Science, 43, 1826-1828 1831.
9. Güneş, B., & Bayindirli, A. (1993). Peroxidase and lipoxygenase inactivation during blanching of green beans, green peas and carrots. Lebensmittel-Wissenschaft und-Technologie, 26, 406-410.
10. Halpin, B., Pressey, R., Jen, J., & Mondy, N. (1989). Purification and characterization of peroxidase isoenzymes from green peas (Pisum sativum). Journal of Food Science, 54, 644-649.
11. Hemeda, H. M., & Klein, B. P. (1990). Effects of naturally occurring antioxidants on peroxidase activity of vegetable extracts. Journal of Food Science, 55, 184-187.
12. Hemeda, H. M., & Klein, B. P. (1991). Inactivation and regeneration of peroxidase activity in vegetable extracts treated with antioxidants. Journal of Food Science, 56, 68-71.
13. Jen, J. J., Seo, A., & Flurkey, W. H. (1980). Tomato peroxidase: Purification via hydrophobic chromatography. Journal of Food Science, 45, 60-63.
14. Keyhani, E., Verssizadeh, M., & Keyhani, J. (2000). Kinetics of isoperoxidases and their differential sensitivity to inhibitors in saffran (Crocus sativus L.) bulb. In Nineth international biothermokinetics meeting, Stellenbosch, South Africa.
15. Ling, A. C., & Lund, D. B. (1978). Determining kinetic parameters for thermal inactivation of heat-resistant and heat-labile isozymes from thermal destruction curves. Journal of Food Science, 43, 1307-1310.
16. Morales-Blancas, E. F., Chandia, V. E., & Cisneros-Zevallos, L. (2002). Thermal inactivation kinetics of peroxidase and lipoxygenase frim broccoli, green asparagus and carrots. Journal of Food Science, 67, 146-154.
17. Naveh, D., Mizrahi, S., & Kopelman, I. J. (1982). Kinetics of peroxidase deactivation in blanching of corn on the cob. Journal of Agricultural and Food Chemistry, 30, 967-970.
18. Poole, L. B., & Ellis, H. R. (1996). Flavin-dependent alkyl hydroperoxide reductase from Salmonella typhimurium. 1. Purification and enzymatic activities of overexpressed AhpF and AhpC proteins. Biochemistry, 35, 56-64.
19. Robinson, D. S., Bretherick, M. R., & Donnely, J. K. (1989). The heat stability and isoenzyme composition of peroxidases in Ohane grapes. International Journal of Food Science and Technology, 24, 613-618.
20. Rodrigo, C., Rodrigo, M., Alvarruiz, A., & Frigola, A. (1996). Thermal inactivation at high temperatures and regeneration of green asparagus peroxidase. Journal of Food Protection, 59, 1065-1071.
21. Sarikaya, A., & Özilgen, M. (1991). Kinetics of peroxidase inactivation during thermal processing of whole potatoes. Lebensmittel- Wissenschaft und-Technologie, 24, 159-163.
22. Segel, I. H. (1975). Enzyme kinetics. Canada: John Wiley Sons p. 273.
23. Sessa, D. J., & Anderson, R. L. (1981). Soybean peroxidase: Purification and some properties. Journal of Agricultural and Food Chemistry, 29, 960-963.
24. Wang, Z., & Luh, B. S. (1983). Characterization of soluble and bound peroxidases in green asparagus. Journal of Food Science, 48, 1412-1417.
25. Weng, Z., Hendrickx, M., Maesmans, G., Gebruers, K., & Tobback, P. (1991). Thermostability of soluble and immobilized horseradish peroxidase. Journal of Food Science, 56, 574-578.