THERMAL INACTIVATION OF ASPARAGUS LIPOXYGENASE AND PEROXIDASE

被引：61

作者：

GANTHAVORN, C ^{[1
]}

NAGEL, CW ^{[1
]}

POWERS, JR ^{[1
]}

机构：

[1] WASHINGTON STATE UNIV,DEPT FOOD SCI & HUMAN NUTR,PULLMAN,WA 99164

来源：

JOURNAL OF FOOD SCIENCE | 1991年 / 56卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1991.tb07972.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Thermal stability of lipoxygenase (LOX) and peroxidase (POD) in fresh asparagus tips and partially purified asparagus LOX and POD were compared. In all cases, heating at 50, 60 and 70-degrees-C resulted in higher percentages of residual LOX activity than POD activity. In-activation of LOX followed first order kinetics while inactivation of POD followed a biphasic curve. Activation energies for thermal denaturation of the partially purified enzymes were 47.5 kcal/mol for LOX and 41.9 kcal/mol for POD.

引用

页码：47 / &

共 20 条

[1]

Aylward F, 1969, Adv Food Res, V17, P1

[2] LINOLEATE OXIDATION INDUCED BY LIPOXYGENASE AND HEME PROTEINS - A DIRECT SPECTROPHOTOMETRIC ASSAY [J].

BENAZIZ, A ;

GROSSMAN, S ;

ASCARELLI, I ;

BUDOWSKI, P .

ANALYTICAL BIOCHEMISTRY, 1970, 34 (01) :88-+

[3] LIPOXYGENASE DESTRUCTION IN WHOLE SOYBEANS BY COMBINATIONS OF HEATING AND SOAKING IN ETHANOL [J].

BORHAN, M ;

SNYDER, HE .

JOURNAL OF FOOD SCIENCE, 1979, 44 (02) :586-590

[4]

BOTTCHER H, 1975, NAHRUNG, V19, P173

[5] PURIFICATION AND CHARACTERIZATION OF A LIPOXYGENASE FROM IMMATURE ENGLISH PEAS [J].

CHEN, AO ;

WHITAKER, JR .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1986, 34 (02) :203-211

[6] EXPERIMENTS ON THE INACTIVATION OF SOME ENZYMES BY WATER BLANCHING IN FRENCH FRY PRODUCTION [J].

FRETZDORFF, B ;

BERGTHALLER, W ;

PUTZ, B .

POTATO RESEARCH, 1988, 31 (01) :25-36

[7] CHANGES IN PEROXIDASE-ACTIVITY, HEXANAL, ASCORBIC-ACID AND FREE SULFHYDRYL IN BLANCHED ASPARAGUS DURING FROZEN STORAGE [J].

GANTHAVORN, C ;

POWERS, JR .

JOURNAL OF FOOD SCIENCE, 1988, 53 (05) :1403-1405

[8] PARTIAL-PURIFICATION AND CHARACTERIZATION OF ASPARAGUS LIPOXYGENASE [J].

GANTHAVORN, C ;

POWERS, JR .

JOURNAL OF FOOD SCIENCE, 1989, 54 (02) :371-373

[9]

HAARD NF, 1977, J FOOD SCI, V39, P352

[10]

LOWRY OH, 1951, J BIOL CHEM, V193, P265

← 1 2 →