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Kinetics of Thermal Inactivation of Peroxidases and Polyphenol Oxidase in Pineapple (Ananas comosus)
Ting Hun Lee,Lee Suan Chua,Eddie Ti Tjih Tan,Christina Yeong,Chew Ching Lim,Siew Yin Ooi,Ramlan bin Abdul Aziz,Azila binti Aziz,Mohd Roji bin Sarmidi 한국식품과학회 2009 Food Science and Biotechnology Vol.18 No.3
The heat tolerance and the inactivation kinetics of peroxidase (POD) and polyphenol oxidase (PPO) in pineapples (Ananas comosus) were studied in the temperature range 45-95℃. The kinetic parameters, such as deactivation rate constant (k), activation energy (Ea), and decimal reduction rate (D) of the thermal inactivation process, were determined. POD in pineapples showed biphasic inactivation behavior at temperatures range 45-75℃ but was monophasic at 85-95℃. This indicate that POD has 2 isozymes, namely heat labile and heat resistant, with Ea of 68.79 and 93.23 kJ/㏖, respectively. On the other hand, the heat denaturation of pineapple PPO could be described as simple monophasic first-order behavior with Ea of 80.15 kJ/㏖. Thus, the results of this study is useful in blanching technology where it shows a shortened time with higher temperature can be applied. The determination of the heat tolerance and inactivation POD and PPO, at different temperature range as done in the present work, was very important to improve the blanching process. This also will help to optimize the pineapple canning process which is one of the most important food industries in many tropical regions.