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KMID : 1007520000090020124
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Food Science and Biotechnology
2000 Volume.9 No. 2 p.124 ~ p.129
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Inactivation of Peroxidase by Hurdle Technology
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Park, Sung Oh
Noh, Bong Soo/Ku, Jeong Yoon
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Abstract
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Inactivation of peroxidase using hurdle technology with heat, pH and ultrasound was conducted. For the hurdle model, the storages of enzyme for 24 hr at pH 5.0 and 6.0 were selected as a pH hurdle. Heating at 80℃ for 20 sec was selected as a heat hurdle. Enzyme was treated by pulsed ultrasound (on and off at 30 sec intervals for 40 min) and continuous ultrasound for 20 min as a ultrasonic hurdle. When pH hurdle was applied to enzyme as the last hurdle, enzyme activity increased compared to the activities of enzyme treated with others as a last hurdle. It might be due to the regeneration of enzyme during storage of enzyme for 24 hr. D-value of enzyme treated with pH 5.0-continuous ultrasound-heat hurdle was 8 sec, which was 16-26 times less than that of enzyme treated by only heat hurdle. Therefore, the pH-ultrasound-heat treatment was the most effective order of hurdle treatment for inactivation enzyme. These results indicated that hurdle technology was very useful for inactivation of undesirable enzyme, which may be helpful for production of good quality foods due to less destruction of nutrients and useful ingredients.
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