Composition, physicochemical properties and thermal inactivation kinetics of polyphenol oxidase and peroxidase from coconut (Cocos nucifera) water obtained from immature, mature and overly-mature coconut

被引：101
|
作者：
Tan, Thuan-Chew [1 ]
Cheng, Lai-Hoong [1 ]
Bhat, Rajeev [1 ]
Rusul, Gulam [1 ]
Easa, Azhar Mat [1 ]
机构：
[1] Univ Sains Malaysia, Sch Ind Technol, Food Technol Div, Minden 11800, Penang, Malaysia
来源：
FOOD CHEMISTRY | 2014年 / 142卷
关键词：
Coconut water; Maturity; Composition; Physicochemical properties; Enzymatic inactivation; CHEMICAL-COMPOSITION; L; WATER; MATURATION; QUALITY; FRUIT;
D O I：
10.1016/j.foodchem.2013.07.040
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Composition, physicochemical properties and enzyme inactivation kinetics of coconut water were compared between immature (IMC), mature (MC) and overly-mature coconuts (OMC). Among the samples studied, pH, turbidity and mineral contents for OMC water was the highest, whereas water volume, titratable acidity, total soluble solids and total phenolics content for OMC water were the lowest. Maturity was found to affect sugar contents. Sucrose content was found to increase with maturity, and the reverse trend was observed for fructose and glucose. Enzyme activity assessment showed that polyphenol oxidase (PPO) in all samples was more heat resistant than peroxidase (POD). Compared to IMC and MC, PPO and POD from OMC water showed the lowest thermal resistance, with D-833 degrees C = 243.9 s (z = 27.9 degrees C), and D-83.3 degrees C = 129.9 s (z = 19.5 degrees C), respectively. (C) 2013 Elsevier Ltd. All rights reserved.
引用
收藏
页码：121 / 128
页数：8
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