Thermal inactivation kinetics of vegetable peroxidases

Journal of Food Engineering

Volumn 91, Issue 3, 2009, Pages 387-391

  Połata, Halina ^a   Wilińska, Alina ^a   Bryjak, Jolanta ^a   Polakovič, Milan ^a  

^a SLOVAK UNIVERSITY OF TECHNOLOGY   (Slovakia)

Author keywords

Enzyme stability; Inactivation kinetics; Multitemperature modelling; Peroxidase; Thermal processing; Vegetable juice

Indexed keywords

ENZYMES; RAPID THERMAL ANNEALING; THERMODYNAMIC STABILITY;

ENZYME STABILITY; INACTIVATION KINETICS; MULTITEMPERATURE MODELLING; PEROXIDASE; THERMAL PROCESSING; VEGETABLE JUICE;

PLANTS (BOTANY);

BRASSICA OLERACEA VAR. ITALICA; DAUCUS CAROTA; SOLANUM TUBEROSUM;

EID: 57649214002     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.09.017     Document Type: Article

References (26)

1. Carvalho A.S.L., Melo E.P.E., Ferreira B.S., Neves-Petersen M.T., Petersen S.B., and Aires-Barros M.R. Heme and pH-dependent stability of an anionic horseradish peroxidase. Archives of Biochemistry and Biophysics 415 2 (2003) 257-267
2. Forsyth J.L., Owusu Apenten R.K., and Robinson D.S. The thermostability of purified isoperoxidases from Brassica oleracea VAR gemmifera. Food Chemistry 65 1 (1999) 99-109
3. Forsyth J.L., and Robinson D.S. Purification of Brussels sprout isoperoxidases. Food Chemistry 63 2 (1998) 227-234
4. Icier F., Yildiz H., and Baysal T. Peroxidase inactivation and colour changes during ohmic blanching of pea puree. Journal of Food Engineering 74 3 (2006) 424-429
5. Illeová V., Polakovič M., Štefuca V., Ačai P., and Juma M. Experimental modelling of thermal inactivation of urease. Journal of Biotechnology 105 3 (2003) 235-243
6. Johri S., Jamwal U., Rasool S., Kumar A., Verma V., and Qazi G.N. Purification and characterization of peroxidases from Withania somnifera (AGB 002) and their ability to oxidize IAA. Plant Science 169 6 (2005) 1014-1021
7. Kamal J.K.A., and Behere D.V. Activity, stability and conformational flexibility of seed coat soybean peroxidase. Journal of Inorganic Biochemistry 94 3 (2003) 236-242
8. Khan A.A., and Robinson D.S. Purification of an anionic peroxidase isoenzyme from mango (Mangifera indica L. var chaunsa). Food Chemistry 46 1 (1993) 61-64
9. Khan A.A., and Robinson D.S. The thermostability of purified mango isoperoxidases. Food Chemistry 47 1 (1993) 53-59
10. Khan A.A., and Robinson D.S. Hydrogen donor specificity of mango isoperoxidases. Food Chemistry 49 4 (1994) 407-410
11. Lemos M.A., Oliveira J.C., and Saraiva J.A. Influence of pH on the thermal inactivation kinetics of horseradish peroxidase in aqueous solution. Lebensmittel-Wissenschaft und-Technologie-Food Science and Technology 33 5 (2000) 362-368
12. Leon J.C., Alpeeva I.S., Chubar T.A., Galaev I.Y., Csoregi E., and Sakharov I.Y. Purification and substrate specificity of peroxidase from sweet potato tubers. Plant Science 163 5 (2002) 1011-1019
13. Lumry R., and Eyring H. Conformation changes of proteins. Journal of Physical Chemistry 58 1 (1954) 110-120
14. Machado M.F., and Saraiva J. Inactivation and reactivation kinetics of horseradish peroxidase in phosphate buffer and buffer-dimethylformamide solutions. Journal of Molecular Catalysis B: Enzymatic (2002) 451-457
15. McLellan K.M., and Robinson D.S. Purification and heat-stability of Brussels-sprout peroxidase isoenzymes. Food Chemistry 23 4 (1987) 305-319
16. Mdluli K.M. Partial purification and characterisation of polyphenol oxidase and peroxidase from marula fruit (Sclerocarya birrea subsp. Caffra). Food Chemistry 92 2 (2005) 311-323
17. Quitão-Teixeira L.J., Aguiló-Aguayo I., Ramos A.M., and Martín-Belloso O. Inactivation of oxidative enzymes by high-intensity pulsed electric field for retention of color in carrot juice. Food and Bioprocess Technology. 1 4 (2008) 364-373
18. Rani D.N., and Abraham T.E. Kinetic study of a purified anionic peroxidase isolated from Eupatorium odoratum and its novel application as time temperature indicator for food materials. Journal of Food Engineering 77 3 (2006) 594-600
19. Rudra S.G., Shivhare U.S., Basu S., and Sarkar B.C. Thermal inactivation kinetics of peroxidase in coriander leaves. Food and Bioprocess Technology. 1 2 (2008) 187-195
20. Sadana, A., 1991. Biocatalysis. Fundamentals of Enzyme Deactivation Kinetics. Prentice Hall, Englewood Cliffs, New Jersey.
21. Santos de Araujo B., Omena de Oliveira J., Salgueiro Machado S., and Pletsch M. Comparative studies of the peroxidases from hairy roots of Daucus carota, Ipomoea batatas and Solanum aviculare. Plant Science 167 5 (2004) 1151-1157
22. Tijskens L.M.M., Rodis P.S., Hertog M.L.A.T.M., Waldron K.W., Ingham L., Proxenia N., and van Dijk C. Activity of peroxidase during blanching of peaches, carrots and potatoes. Journal of Food Engineering 34 4 (1997) 355-370
23. Vrábel P., Polakovič M., Štefuca V., and Báleš V. Analysis of mechanism and kinetics of thermal inactivation of enzymes: evaluation of multitemperature data applied to inactivation of yeast invertase. Enzyme and Microbial Technology 20 5 (1997) 348-354
24. Wang L., Burhenne K., Kristensen B.K., and Rasmussen S.K. Purification and cloning of a Chinese red radish peroxidase that metabolise pelargonidin and forms a gene family in Brassicaceae. Gene 343 2 (2004) 323-335
25. Yang B.Y., Gray J.S.S., and Montgomery R. The glycans of horseradish peroxidase. Carbohydrate Research 287 2 (1996) 203-212
26. Yemenicioǧlu, A., Özkan, M., Velioǧlu, S., & Cemeroǧlu, B., 1998. Thermal inactivation kinetics of peroxidase and lipoxygenase from fresh pinto beans (Phaseolus vulgaris). Zeitschrift für Lebensmitteluntersuchung und -Forschung A, 206(4), 294-296.