Thermal inactivation kinetics of peroxidase in mint leaves

Journal of Food Engineering

Volumn 85, Issue 1, 2008, Pages 147-153

  Rudra Shalini, G ^a   Shivhare, U S ^b   Basu, Santanu ^b  

^a THAPAR UNIVERSITY   (India)

^b PANJAB UNIVERSITY   (India)

Author keywords

Blanching; Heat treatment; Mint; Modeling; Peroxidase

Indexed keywords

COMPUTER SIMULATION; DISTRIBUTION FUNCTIONS; HEAT TREATMENT; MATHEMATICAL MODELS;

BLANCHING TREATMENTS; MINT LEAVES; PEROXIDASES; THERMAL INACTIVATION KINETICS;

ENZYME KINETICS;

MENTHA;

EID: 34648828896     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.07.010     Document Type: Article

References (33)

1. Adams J.B. Review: Enzyme inactivation during heat processing of food stuffs. Internationl Journal of Food Science and Technology 26 1 (1991) 1-20
2. Adams J.B. Regeneration and kinetics of peroxidase inactivation. Food Chemistry 60 2 (1997) 201-206
3. Blancas M.E.E., Chandia V.E., and Zevallos L.C. Thermal inactivation kinetics of peroxidase and lipoxygenase from broccoli, green asparagus and carrots. Journal of Food Science 67 1 (2002) 146-154
4. Chen C.S., and Wu M.C. Kinetic models for thermal inactivation of multiple pectinesterases in citrus juices. Journal of Food Science 63 5 (1998) 747-750
5. Corradini M.G., and Peleg M. A model of non-isothermal degradation of nutirients, pigments and enzymes. Journal of the Science of Food and Agriculture 84 3 (2004) 217-226
6. Fujikawa H., and Itoh T. Characteristics of a multicomponent first-order model for thermal inactivation of microorganisms and enzymes. International Journal of Food Microbiology 31 1-3 (1996) 263-271
7. Heldman D.R., and Newsome R.L. Kinetic models for microbial survival during processing. Food Technology 57 8 (2003) 40-46, 10
8. Hemeda H.M., and Klein B.P. Inactivation and regeneration of peroxidase activity in vegetable extracts treated with anti-oxidants. Journal of Food Science 56 1 (1991) 68-71
9. Henley J.P., and Sadana A. Categorization of enzyme deactivation using a series-type mechanism. Enzyme and Microbial Technology 7 2 (1985) 50-60
10. Hutchinson T.P. Graphing of death of Escherichia coli. International Journal of Food Microbiology 62 1 (2000) 77-81
11. Joshi S.G. Lamiacae. Medicinal plants (2003), Oxford and IBH Publication, New Delhi, India 33
12. Ladero M., Santos A., and Garcia-Ochoa F. Kinetic modeling of the thermal inactivation of and industrial β-galactosidase from Kluyveromyces fragilis. Enzyme and Microbial Technology 38 1 (2006) 1-9
13. Lencki W.R., Arul J., and Neufeld R.J. Effect of subunit dissociation, denaturation, aggregation, coagulation and decomposition on enzyme inactivation kinetics. I. First-order behavior. Biotechnology and Bioengineering 40 11 (1992) 1421-1426
14. Lencki W.R., Arul J., and Neufeld R.J. Effect of subunit dissociation, denaturation, aggregation, coagulation and decomposition on enzyme inactivation kinetics. II. Biphasic and grace period behavior. Biotechnology and Bioengineering 40 11 (1992) 1427-1434
15. Ludikhuyze L., Ooms V., Weemaes C., and Hendrickx M. Kinetic study of the irreversible thermal and pressure inactivation of myrosinase from broccoli (Brassica oleracea L. Cv. Italica). Journal of Agriculture and Food Chemistry 47 5 (1999) 1794-1800
16. Patel J.K., Kapadia D.H., and Owen D.B. Handbook of Statistical Distributions vol. 20 (1976), Marcel Dekker, New York pp. 6, 31
17. Peleg M. Microbial survival curves - The reality of flat shoulders and absolute thermal death times. Food Research International 33 7 (2000) 531-538
18. Peleg M. A model of survival curves having an activation shoulder. Journal of Food Science 67 7 (2002) 2438-2443
19. Peleg M. Calculation of the non-isothermal inactivation patterns of microbes having sigmoidal isothermal semi-logarithmic survival curves. Critical Reviews in Food Science and Nutrition 40 2 (2003) 645-658
20. Peleg M., and Cole M.B. Reinterpretation of microbial survival curves. Critical Reviews in Food Science and Nutrition 38 5 (1998) 353-380
21. Peleg M., Normand M.D., and Corradini M.G. Generating microbial survival curves during thermal processing in real time. Journal of Applied Microbiology 98 2 (2005) 406-417
22. Peleg M., and Penchina C.M. Modeling microbial survival during exposure to a lethal agent with varying intensity. Critical Reviews in Food Science and Nutrition 40 2 (2000) 159-172
23. Rizvi A.F., and Tong C.H. Fractional conversion for determining texture degradation kinetics of vegetables. Journal of Food Science 62 1 (1997) 1-7
24. Robert C.M., Cadet F.R., Rouch C.C., Pabion M., and Richard-Forget F. Kinetic study of the irreversible thermal deactivation of palmito (Acanthophoenix rubra) polyphenol oxidase and effect of pH. Journal of Agriculture and Food Chemistry 43 5 (1995) 1143-1150
25. Saraiva, J. (1994). Effect of environment aspects on enzyme heat stability and its application in the development of time temperature integrators. Ph.D. thesis, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Portugal.
26. Shlevin E., Saguy S., Mahrer Y., and Katan J. Modeling the survival of two soilborne pathogens under dry structural solarization. Phytopathology 93 10 (2003) 1247-1253
27. Soysal C., and Söylemez Z. Kinetics and inactivation of carrot peroxidase by heat treatment. Journal of Food Engineering 68 3 (2005) 349-356
28. StatSoft, Inc. STATISTICA for Windows [Computer program manual] (1995), StatSoft, Inc., Tulsa, OK 2325 East 13th Street, Tulsa, OK
29. Vámos Vigyázó L. Polyphenol oxidase and peroxidase in fruits and vegetables. Critical Reviews in Food Science and Nutrition 15 1 (1981) 49-127
30. van Boekel M.A.J.S. On the use of the Weibull model to describe thermal inactivation of microbial vegetative cells. International Journal of Food Microbiology 74 1 (2002) 139-159
31. Weemaes C.A., Ludikhuyze L.R., van den Broeck I., and Hendrickx M. Kinetics of combined pressure-temperature inactivation of avocado polyphenol oxidase. Biotechnology and Bioengineering 60 3 (1998) 292-300
32. Weibull W. A statistical distribution of wide applicability. Journal of Applied Mechanics 18 (1951) 293-297
33. Yamauchi N., Funamoto Y., and Shigyo M. Peroxidase-mediated chlorophyll degradation in horticultural crops. Phytochemistry Review 3 (2004) 221-228