Inactivation kinetics of food enzymes during ohmic heating |
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| Authors: | Alina Jakó b,Jolanta BryjakHalina Wó jtowicz,Viera Illeová Jú lius Annus,Milan Polakovič |
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| Affiliation: | Department of Chemical and Biochemical Engineering, Institute of Chemical and Environmental Engineering, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37 Bratislava, Slovak Republic |
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| Abstract: | Ohmic heating of milk and fruit and vegetable juices was carried out at several incubation temperatures to investigate inactivation of alkaline phosphatase, pectin methylesterase and peroxidase. Mechanisms of inactivation of these enzymes and corresponding kinetic models were verified for each food material, using the multitemperature evaluation of inactivation data. Compared to inactivation by conventional indirect heating, kinetic parameters were changed but inactivation mechanisms remained the same. The kinetic parameter changes were relatively minor for pectin methylesterase and alkaline phosphatase. A significant destabilization of the labile isozyme fraction of peroxidase occurred by the effect of ohmic heating when the greatest decrease of stability was obtained for carrot juice. |
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| Keywords: | Ohmic heating Food pasteurisation Alkaline phosphatase Pectin methylesterase Peroxidase Inactivation mechanism Mathematical modelling |
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