INACTIVATION AND REGENERATION OF PEROXIDASE-ACTIVITY IN VEGETABLE EXTRACTS TREATED WITH ANTIOXIDANTS

被引：27

作者：

HEMEDA, HM ^{[1
]}

KLEIN, BP ^{[1
]}

机构：

[1] UNIV ILLINOIS,DIV FOODS & NUTR,URBANA,IL 61801

来源：

JOURNAL OF FOOD SCIENCE | 1991年 / 56卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1991.tb07977.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Reduction of peroxidase activity was determined in tomato, carrot or eggplant extracts using antioxidants (quercetin, rutinic acid, chlorogenic acid, and alpha-tocopherol) alone or with heat treatment. Regeneration of peroxidase at room temperature and after frozen storage (-18-degrees-C for 4 wk) was measured. Combining antioxidant (125 mg%, w/v) and heat (2 min at 75-degrees-C) resulted in almost complete inhibition of vegetable peroxidases. Regeneration of peroxidase in extracts both heated and treated with antioxidants was less than in those only heated or antioxidant-treated. After frozen storage, peroxidase regeneration was reduced to zero in heated + antioxidant treated extracts.

引用

页码：68 / 71

页数：4

共 32 条

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