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Title: Single, combined, or sequential action of pressure and temperature on lipoxygenase in green beans (Phaseolus vulgaris L): A kinetic inactivation study
Authors: Oey, Indrawati ×
Van Loey, Ann
Ludikhuyze, LR
Hendrickx, Marc #
Issue Date: Mar-1999
Publisher: Amer chemical soc
Series Title: Biotechnology Progress vol:15 issue:2 pages:273-277
Abstract: The objective of this investigation was to study kinetically the effect of pressure and temperature either as a single, as a combined, or as a sequential action on Lipoxygenase (LOX) inactivation in crude green beans extract. The LOX isozymes in green beans extract had a different heat sensitivity but a similar pressure stability: two fractions following apparent first-order reactions, i.e., a heat-labile fraction and a heat-stable fraction, were observed in studies on its thermostability, whereas only one fraction following a first-order reaction was noticed in studies on its pressure stability. At ambient pressure, irreversible LOX inactivation was studied in a temperature range from 55 to 70 degrees C. At room temperature, pressures around 500 MPa were required in order to inactivate LOX in green beans extract. The effect of a pressure or a thermal pretreatment on LOX thermo- or barostability, respectively, was also investigated but no significant differences in inactivation kinetics due to the pretreatment were observed.
ISSN: 8756-7938
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
× corresponding author
# (joint) last author

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