A comparative study of inactivation of peach polyphenol oxidase and carrot polyphenol oxidase induced by high‐pressure carbon dioxide |
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Authors: | Yan Zhang Yuanyuan Wang Linyan Zhou Xiaojun Liao |
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Affiliation: | College of Food Science and Nutritional Engineering, China Agricultural University, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Engineering Research Centre for Fruit and Vegetable Processing, Ministry of Education, Beijing 100083, China |
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Abstract: | The inactivation of polyphenol oxidase (PPO) in peach juice and PPO in carrot juice was investigated by high‐pressure carbon dioxide (HPCD), and their inactivation kinetics was analysed and compared. The temperature was 35–55 °C, the pressure was 5–15 MPa under HPCD condition. Results showed that HPCD enhanced the inactivation effect of the temperature on the two PPOs. The inactivation kinetics of peach PPO was well fitted to a first‐order kinetic model, of carrot PPO to a fraction‐conversion model as a function of temperatures or pressures. Susceptibility of the rate constant k of peach PPO was not altered and of carrot PPO was lessened to the temperature, but the susceptibility of the rate constant k of peach PPO and carrot PPO to the pressure was not changed when the pressure was >8 or 12 MPa, indicating the presence of a threshold pressure. |
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Keywords: | Carrot juice high‐pressure carbon dioxide inactivation peach juice polyphenol oxidase |
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