Kinetic characterisation and thermal inactivation study of red alga (Mastocarpus stellatus) peroxidase

Food Chemistry

Volumn 127, Issue 3, 2011, Pages 1091-1096

  Fortea, M I ^a   Lopez Miranda S ^a   Serrano Martinez A ^a   Hernandez Sanchez P ^a   Zafrilla, M P ^a   Martinez Cacha A ^a   Nunez Delicado E ^a  

^a CATHOLIC UNIVERSITY OF MURCIA   (Spain)

Author keywords

Ascorbic acid; Kinetic parameters; l Cysteine; Mastocarpus stellatus; Metabisulphite; Peroxidase; SDS; Seaweed foods; Thermal inactivation

Indexed keywords

ASCORBIC ACIDS; L-CYSTEINE; MASTOCARPUS STELLATUS; METABISULPHITE; PEROXIDASE; SDS; THERMAL INACTIVATION;

ACTIVATION ENERGY; AMINO ACIDS; ARRHENIUS PLOTS; GALLIUM ALLOYS; KETONES; KINETIC PARAMETERS; ORGANIC ACIDS; PRINCIPAL COMPONENT ANALYSIS; SEAWEED; SODIUM;

REDUCING AGENTS;

2,2' AZINOBIS(3 ETHYLBENZOTHIAZOLINE 6 SULFONIC ACID); CYSTEINE; DODECYL SULFATE SODIUM; HYDROGEN PEROXIDE; PEROXIDASE; TRITON X 114;

ARTICLE; ENZYME ACTIVITY; ENZYME KINETICS; FOOD PROCESSING; FOOD STORAGE; INCUBATION TEMPERATURE; MASTOCARPUS STELLATUS; NONHUMAN; PH MEASUREMENT; PHASE PARTITIONING; PLOTS AND CURVES; RED ALGA; TEMPERATURE MEASUREMENT; THERMODYNAMICS; THERMOSTABILITY; ULTRAVIOLET SPECTROPHOTOMETRY;

MASTOCARPUS STELLATUS; RHODOPHYTA;

EID: 79952534107     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.01.105     Document Type: Article

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