Thermal inactivation kinetics of peroxidase and lipoxygenase from fresh pinto beans (Phaseolus vulgaris)
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, cilt.206, sa.4, ss.294-296, 1998 (SCI-Expanded)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 206 Sayı: 4
- Basım Tarihi: 1998
- Doi Numarası: 10.1007/s002170050260
- Dergi Adı: ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED)
- Sayfa Sayıları: ss.294-296
- Anahtar Kelimeler: pinto beans, peroxidase, lipoxygenase, soluble enzymes, heat stability, HEAT-RESISTANT, CAULIFLOWER, ISOENZYME, ENZYME, CORN, PEAS
- Ankara Üniversitesi Adresli: Evet
Özet
Thermal inactivation kinetics of crude peroxidase (POX) and lipoxygenase (LOX) in fresh pinto beans were studied over the temperature range of 55-90 degrees C. The inactivation of both enzymes followed first-order kinetics. The biphasic inactivation curves for POX indicate the existence of several isoenzymes of varying heat stability. In the temperature range of 55-70 degrees C, the activation energies (E-a) of POX were 46.5 kcal.mol(-1) for the heat-labile portion and 37.6 kcal.mol(-1) for the heat-stable portion. On the other hand, the LOX enzyme had an E-a value of 42.26 kcal.mol(-1) at 55-75 degrees C and 49.1 kcal.mol(-1) at 55-90 degrees C.