The authors acknowledge the Comisión Nacional de Investigación Científica y Tecnológica (CONICYT) of Chile for the financial support of the Research Project FONDECYT Number 1970303.
Thermal Inactivation Kinetics of Peroxidase and Lipoxygenase from Broccoli, Green Asparagus and Carrots
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 67, Issue 1, pages 146–154, January 2002
How to Cite
Morales-Blancas, E.F., Chandia, V.E. and Cisneros-Zevallos, L. (2002), Thermal Inactivation Kinetics of Peroxidase and Lipoxygenase from Broccoli, Green Asparagus and Carrots. Journal of Food Science, 67: 146–154. doi: 10.1111/j.1365-2621.2002.tb11375.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- MS 20001575 Submitted 11/28/00, Revised 5/23/01, Accepted 5/23/01, Received 6/5/01
- thermal inactivation;
- kinetic parameters;
ABSTRACT: Thewermal inactivation curves for peroxidase (POD) and lipoxygenase (LOX) in broccoli (florets), green asparagus (tip and stem), and carrots (cortex and core) extracts were determined in the range of 70 to 95 °C for 0 to 600 s. The capillary tube method was used to obtain quasi-isothermal conditions. The kinetics of both enzymes showed a biphasic first-order model, while at 70 °C, LOX in asparagus showed a monophasic first-order behavior. LOX activity was not detected for carrots. Kinetic parameters, k and Ea, were determined for heat-labile and heatresistant isoenzyme fractions. Additionally, initial and residual activities for both enzymes within tissue sections showed a different distribution and heat stability.