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Title: Temperature sensitivity and pressure resistance of mushroom polyphenoloxidase
Authors: Weemaes, C ×
Rubens, P
DeCordt, S
Ludikhuyze, Linda
VandenBroeck, I
Hendrickx, Marc
Heremans, Karel
Tobback, Paul #
Issue Date: Jan-1997
Publisher: Inst food technologists
Series Title: Journal of food science vol:62 issue:2 pages:261-266
Abstract: Measurements of residual enzyme activity and FTIR-spectroscopy revealed that mushroom polyphenoloxidase is a thermosensitive enzyme readily inactivated by temperatures exceeding 50 degrees C. The enzyme is, however, very pressure stable. At room temperature no enzyme inactivation occurred at pressures up to 6 kbar. FTIR-spectroscopy revealed that a modification in enzyme conformation occurred below 9 kbar. Kinetic studies showed that pressure and temperature did not always act synergistically with respect to enzyme inactivation. FTIR-spectroscopy showed that pressure- or temperature-induced changes were considerably different. Both temperature and pressure-temperature inactivation were only slightly influenced by pH (in the pH-range 5.5-7.5).
ISSN: 0022-1147
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
Biochemistry, Molecular and Structural Biology Section
× corresponding author
# (joint) last author

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