Effect of high hydrostatic pressure and temperature on carrot peroxidase inactivation

Soysal C., Soylemez Z., Bozoglu F.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.218, sa.2, ss.152-156, 2004 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 218 Sayı: 2
  • Basım Tarihi: 2004
  • Doi Numarası: 10.1007/s00217-003-0815-z
  • Dergi Adı: EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.152-156
  • Anahtar Kelimeler: high hydrostatic pressure, temperature, carrot, peroxidase, ENZYME INACTIVATION, GREEN BEANS, LIPOXYGENASE, STRAWBERRY, ISOENZYME, STABILITY, QUALITY, PEAS
  • Orta Doğu Teknik Üniversitesi Adresli: Hayır

Özet

The combined effects of pressure and temperature on the activity of carrot peroxidase (POD) were investigated in the pressure range 0.1-600 MPa and the temperature range 25-45degreesC. At lower pressures (<396 MPa), carrot POD stability increased compared to unpressurized samples. Inactivation of 91% was obtained at 600 MPa and 45degreesC. High hydrostatic pressure (HHP) combined with temperature treatment enhanced the inactivation of carrot POD. Regeneration of POD activity with the combined HHP and temperature treatments followed first order kinetics at 25, 35 and 40degreesC. Regeneration was not observed at 506 MPa and 45degreesC. HHP had no significant effect on the loss of vitamin C or on protein content. HHP combined with mild heat treatment was found to be better than the thermal treatment at high temperatures for inactivation of POD in carrot processing.