Thermal and high pressure stability of tomato lipoxygenase and hydroperoxide lyase

被引：61

作者：

Rodrigo, Dolores ^{[1
]}

Jolie, Ruben ^{[1
]}

Van Loey, Ann ^{[1
]}

Hendrickx, Marc ^{[1
]}

机构：

[1] Katholieke Univ Leuven, Ctr Food & Microbial Technol, Dept Microbial & Mol Syst, Fac Biosci Engn, B-3001 Heverlee, Belgium

来源：

JOURNAL OF FOOD ENGINEERING | 2007年 / 79卷 / 02期

关键词：

lipoxygenase; hydroperoxide lyase; thermal inactivation; high pressure inactivation;

D O I：

10.1016/j.jfoodeng.2006.02.005

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Thermal and high pressure stability of tomato lipoxygenase (LOX) and hydroperoxide lyase (HPL) in a tomato juice were studied in the temperature and pressure range of 25-90 degrees C and 100-650 MPa. As for thermal stability of LOX, no inactivation is observed for temperatures below 40 degrees C whereas it is completely inactivated by a treatment of 60 degrees C for 12 min. On the other hand, HPL is a relatively heat labile enzyme; its activity is reduced to 50% after 12 min at 40 degrees C. With regard to high pressure treatments, a pressure treatment of 300 MPa allows to inactivate 20% of the HPL activity; at this pressure level HPL is more pressure sensitive than LOX. On the other hand, a residual fraction of 20% remains active even after a treatment of 12 min at 650 MPa. (c) 2006 Elsevier Ltd. All rights reserved.

引用

页码：423 / 429

页数：7

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