PEROXIDASE AND LIPOXYGENASE INFLUENCE ON STABILITY OF POLYUNSATURATED FATTY-ACIDS IN SWEET CORN (ZEA-MAYS L) DURING FROZEN STORAGE

被引：24

作者：

RODRIGUEZSAONA, LE

BARRETT, DM

SELIVONCHICK, DP

机构：

[1] OREGON STATE UNIV,DEPT FOOD SCI & TECHNOL,CORVALLIS,OR 97331

[2] UNIV CALIF DAVIS,DEPT FOOD SCI & TECHNOL,DAVIS,CA

来源：

JOURNAL OF FOOD SCIENCE | 1995年 / 60卷 / 05期

关键词：

SWEET CORN; PEROXIDASE; LIPOXYGENASE; POLYUNSATURATED; FATTY ACIDS;

D O I：

10.1111/j.1365-2621.1995.tb06288.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of blanching treatments and packaging materials on lipoxygenase (LOX) and peroxidase (POD) activity and fatty acid stability of two cultivars of sweet corn (Jubilee and GH-2684) were evaluated during 9 mo storage at -20 degrees C. Complete inactivation of LOX and POD was obtained with 9 and 15 min of steam blanching, respectively. Relative fatty acid content revealed no change in fatty acid composition during storage. Control of degradation of polyunsaturated fatty acids (PUFA) did not depend on oxygen permeability of different packaging materials. Blanching had little effect on PUFA degradation after 9 mo storage.

引用

页码：1041 / 1044

页数：4

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