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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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Although HHP processing is getting popular in the food industry, there are limited researches focused on the inactivation kinetics of enzymes such as polyphenoloxdiase (PPO) and peroxidase (POD) under HHP. The objective of this work was to elucidate the thermal and non-thermal inactivation kinetics of PPO and POD in citrus and apple juices. The citrus and apple used in this experiment were purchased from the local market. Fruit juices were extracted using a blender and were treated by heat (at 70-80oC for 10-30 min) and pressure (at 100-500 MPa for 10-60 min). HHP conditions used in this study were not sufficient enough to inactivate PPO and POD in both citrus and apple juices. PPO was relatively more heat and pressure stable than POD. Results of the HHP treatment could not be applied to kinetic modeling because the inactivation degree of both enzymes was almost insignificant. Through the results of the activation energy, this study suggested that the POD of citrus needed less energy than the POD of apple in order to inactivate enzymes.
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참고문헌 (28)
참고문헌 신청
Anthon GE. / 2002 / Kinetic Parameters for the Thermal Inactivation of Quality-Related Enzymes in Carrots and Potatoes / J. Agr. Food Chem 50:4119~4125
Balny C. / 1993 / Effects of high pressure on proteins / Food Rev. Int 9:611~628
Cano P. / 1990 / Effects of some thermal treatments on polyphenoloxidase and peroxidase activities of banana(Musa cavendishii, var enana) / J. Sci. Food Agr 51:223~231
Cano MP. / 1997 / High pressure and temperature effects on enzyme inactivation in strawberry and orange products / J. Food Sci 62:85~88
Chakraborty S. / 2014 / Highpressure inactivation of enzymes : A review on its recent applications on fruit purees and juices / Compr. Rev. Food Sci F 13:578~596
Balny C. / 1993 / Effects of high pressure on proteins / Food Rev. Int 9:611~628
Cano P. / 1990 / Effects of some thermal treatments on polyphenoloxidase and peroxidase activities of banana(Musa cavendishii, var enana) / J. Sci. Food Agr 51:223~231
Cano MP. / 1997 / High pressure and temperature effects on enzyme inactivation in strawberry and orange products / J. Food Sci 62:85~88
Chakraborty S. / 2014 / Highpressure inactivation of enzymes : A review on its recent applications on fruit purees and juices / Compr. Rev. Food Sci F 13:578~596
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