HEAT INACTIVATION OF PEROXIDASE IN CORN-ON-THE-COB

被引：22

作者：

LEE, YC

HAMMES, JK

机构：

[1] Green Giant Company, Food Science Dept, Le Sueur, Minnesota

来源：

JOURNAL OF FOOD SCIENCE | 1979年 / 44卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1979.tb08501.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Sweet corn was blanched in steam to investigate heat inactivation of peroxidase in corn‐on‐the‐cob and the relationship between the residual peroxidase activity and flavor of stored frozen corn‐on‐the‐cob. Heat inactivation of peroxidase in the kernel section was quickest and that in the center cob section was slowest. Heat penetration studies supported the fact that slow heat inactivation in outer cob and center cob sections was due to slow heat penetration in these sections. Temperature dependence of heat inactivation of peroxidase was accounted for by the Arrhenius equation and Ea for inactivation of peroxidase was estimated to be 7.4 t 0.4 Kcal/mole. A computer model was developed to predict the residual peroxidase activity in blanched corn‐on‐the‐cob and the prediction was reasonably accurate. Corn‐on‐the‐cob blanched less than 15 mm at 99°C developed varying degrees of off‐flavor as determined by panel members. Peroxidase activities in the outer cob and the kernel sections of corn‐on‐the‐cob had significant correlations with off‐flavor development in corn‐on‐the‐cob. Copyright © 1979, Wiley Blackwell. All rights reserved

引用

页码：785 / 787

页数：3