Thermal inactivation of peroxidase during blanching of butternut squash |
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Authors: | MV Agüero MR Ansorena SI Roura CE del Valle |
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Affiliation: | a Grupo de Investigación en Ingeniería en Alimentos, Facultad de Ingeniería, UNMDP, Juan B. Justo 4302, CP 7600 Mar del Plata, Argentina b Comisión Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina |
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Abstract: | The kinetics of thermal inactivation of peroxidase in butternut squash during water blanching was studied. Thin slices of squash were immersed in water at 60-90 °C for 0-60 min. For treatments below 70 °C, a biphasic, first-order kinetics model was proposed for peroxidase inactivation that would correspond to heat-labile and heat-resistant fractions of the enzyme. Parameters of the first-order model for the heat-labile and heat-resistant fractions were kL,ref=24.8733 min−1, EaL=14023 J/mol and kR,ref=0.0729 min−1, EaR=15794 J/mol, respectively. For treatments above 70 °C, a monophasic first-order kinetics model was proposed. Parameters were kref=8.6425 min−1, Ea=149900 J/mol. Decreases in ascorbic acid contents due to blanching were analyzed. Blanching processes at high temperature and short time resulted in higher ascorbic acid retention. A linear relationship between ascorbic acid retention and processing temperature was found. |
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Keywords: | Butternut squash Peroxidase Blanching Thermal inactivation kinetic |
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