Inactivation kinetics of food enzymes during ohmic heating

Food Chemistry

Volumn 123, Issue 2, 2010, Pages 369-376

  Jakób, Alina ^a   Bryjak, Jolanta ^a   Wójtowicz, Halina ^a   Illeová, Viera ^a   Annus, Július ^a   Polakovič, Milan ^a  

^a SLOVAK UNIVERSITY OF TECHNOLOGY   (Slovakia)

Author keywords

Alkaline phosphatase; Food pasteurisation; Inactivation mechanism; Mathematical modelling; Ohmic heating; Pectin methylesterase; Peroxidase

Indexed keywords

ALKALINE PHOSPHATASE; ENZYME SYAB; PECTIN; PECTINESTERASE; PEROXIDASE; UNCLASSIFIED DRUG;

APPLE JUICE; ARTICLE; BROCCOLI; CARROT; CARROT JUICE; CLOUDBERRY JUICE; ENZYME INACTIVATION; ENZYME KINETICS; ENZYME STABILITY; FOOD ANALYSIS; FRUIT JUICE; HEATING; MILK; MODEL; PLANT PRODUCT; POTATO; TEMPERATURE DEPENDENCE;

DAUCUS CAROTA;

EID: 77953293411     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.04.047     Document Type: Article

References (28)

1. Castro I., Macedo B., Teixeira J.A., and Vicente A.A. The effect of electric field on important food-processing enzymes: Comparison of inactivation kinetics under conventional and ohmic heating. Journal of Food Science 69 9 (2004) C696-C701
2. Castro A.J., Swanson B.G., Barbosa-Cánovas G.V., and Meyer R. Pulsed electric field modification of milk alkaline phosphatase activity. In: Barbosa-Cánovas E., and Zhang Q.H. (Eds). Pulsed electric fields in food processing: Fundamental aspects and applications (2001), Technomic Publishing Company Inc., Lancaster, PA 65-82
3. Castro I., Teixeira J.A., Salengke S., Sastry S.K., and Vicente A.A. Ohmic heating of strawberry products: Electrical conductivity measurements and ascorbic acid degradation kinetics. Innovative Food Science and Emerging Technologies 5 1 (2004) 27-36
4. Griffiths M.W. Use of milk enzymes as indices of heat treatment. Journal of Food Protection 49 9 (1986) 696-705
5. Içier 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
6. Içier F., Yildiz H., and Baysal T. Polyphenoloxidase deactivation kinetics during ohmic heating of grape juice. Journal of Food Engineering 85 3 (2008) 410-417
7. Jakób A., Bryjak J., and Polakovič M. Selection of a method for determination of activity of pectinolytic enzymes in berry fruit materials. Chemical Papers 63 6 (2009) 677-682
8. Jayani R.S., Saxena S., and Gupta R. Microbial pectinolytic enzymes: A review. Process Biochemistry 40 9 (2005) 2931-2944
9. Kim, J., & Pyun, Y. (1995). Extraction of soy milk using ohmic heating. In Proceedings of the ninth congress on food science and technology, Budapest, Hungary.
10. Leizerson S., and Shimoni E. Effect of ultrahigh-temperature continuous ohmic heating treatment on fresh orange juice. Journal of Agricultural and Food Chemistry 53 9 (2005) 3519-3524
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. Lima M., Heskitt B.F., and Sastry S.K. Diffusion of beet dye during electrical and conventional heating at steady-state temperature. Journal of Food Process Engineering 24 2 (2001) 331-340
13. Lumry R., and Eyring H. Conformation changes of proteins. Journal of Physical Chemistry 58 (1954) 110-120
14. Painter C.J., and Bradley R.L. Residual alkaline phosphatase in milks subjected to various time-temperature treatments. Journal of Food Protection 60 5 (1997) 525-530
15. Palaniappan S., and Sastry S.K. Electrical conductivity of selected juices: Influences of temperature, solids content, applied voltage, and particle size. Journal of Food Process Engineering 14 4 (1991) 247-260
16. Połata H., Wilińska A., Bryjak J., and Polakovič M. Thermal inactivation kinetics of vegetable peroxidases. Journal of Food Engineering 91 3 (2009) 387-391
17. Reznick D. Ohmic heating of fluid foods: Ohmic heating for thermal processing of foods: Government, industry, and academic perspectives. Food Technology 50 5 (1996) 250-251
18. Robinson D.S. Peroxidases and their significance in fruits and vegetables. In: Fox P.F. (Ed). Food enzymology Vol. 1 (1991), Elsevier Applied Science, Amsterdam 399-425
19. Sastry S.K., and Barach J.T. Ohmic and inductive heating. Journal of Food Science 65 (2000) 42-46
20. Sastry S.K., and Li Q. Modeling the ohmic heating of foods. Food Technology 50 5 (1996) 246-248
21. Uemura K., and Isobe S. Developing a new apparatus for inactivating Bacillus subtilis spore in orange juice with a high electric field AC under pressurized conditions. Journal of Food Engineering 56 4 (2003) 325-329
22. Valdramidis V.P., Geeraerd A.H., Poschet F., Ly-Nguyen B., Van Opstal I., Van Loey A.M., et al. Model based process design of the combined high pressure and mild heat treatment ensuring safety and quality of a carrot simulant system. Journal of Food Engineering 78 3 (2007) 1010-1021
23. Vikram V.B., Ramesh M.N., and Prapulla S.G. Thermal degradation kinetics of nutrients in orange juice heated by electromagnetic and conventional methods. Journal of Food Engineering 69 1 (2005) 31-40
24. 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
25. Wang W.C., and Sastry S.K. Effects of moderate electrothermal treatments on juice yield from cellular tissue. Innovative Food Science and Emerging Technologies 3 4 (2002) 371-377
26. Wilińska A., Bryjak J., Illeova V., and Polakovič M. Kinetics of thermal inactivation of alkaline phosphatase in bovine and caprine milk and buffer. International Dairy Journal 17 6 (2007) 579-586
27. Wilińska A., de Figueiredo Rodrigues A.S., Bryjak J., and Polakovič M. Thermal inactivation of exogenous pectin methylesterase in apple and cloudberry juices. Journal of Food Engineering 85 3 (2008) 459-465
28. Zareifard M.R., Ramaswamy H.S., Trigui M., and Marcotte M. Ohmic heating behaviour and electrical conductivity of two-phase food systems. Innovative Food Science and Emerging Technologies 4 1 (2003) 45-55