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Title: Kinetic study of antibrowning agents and pressure inactivation of avocado polyphenoloxidase
Authors: Weemaes, C ×
Ludikhuyze, Linda
Van den Broeck, Ilse
Hendrickx, Marc #
Issue Date: Jan-1999
Publisher: Inst food technologists
Series Title: Journal of food science vol:64 issue:5 pages:823-827
Abstract: Pressure inactivation at room temperature (25 degrees C) of avocado polyphenoloxidase (pH 5.0) in absence or presence of 10 mM ethylene diaminetetraacetic acid (EDTA), NaCl, or benzoic acid or 0.05 mM 4-hexylresorcinol or glutathione could be described by a fractional conversion model. There appeared to be a resistant enzyme fraction (similar to 10% to 20%), necessitating about 825 MPa for inactivation in absence of antibrowning agents. EDTA addition resulted in sensitization of the pressure-sensitive enzyme fraction, which was attributed to the acid effect. Benzoic acid or NaCl addition resulted in a marked stabilization, whereas addition of glutathione resulted only in a minor stabilization of the pressure-sensitive enzyme fraction. 4-Hexylresorcinol displayed a sensitizing effect below and a stabilizing effect above 700 MPa, The pressure dependency of the inactivation rate constant was altered (p < 0.05) by addition of 4-hexylresorcinol or benzoic acid.
ISSN: 0022-1147
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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