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KMID : 1024420150190030181
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Food Engineering Progress
2015 Volume.19 No. 3 p.181 ~ p.186
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Kinetic Studies on the Inactivation of Polyphenoloxdiase (PPO) and Peroxidase (POD) in Citrus and Apple Juices Using Heat and High Hydrostatic Pressure Treatment
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Lee Won-Suk
Kim Chang-Nam
Choi Sung-Won
Hur Nam-Yoon
Park Seok-Jun
Kim Byung-Yong
Baik Moo-Yeol
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Abstract
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Although HHP processing is getting popular in the food industry, there are limited researches focused on the inactivation kinetics of enzymes such as polyphenoloxdiase (PPO) and peroxidase (POD) under HHP. The objective of this work was to elucidate the thermal and non-thermal inactivation kinetics of PPO and POD in citrus and apple juices. The citrus and apple used in this experiment were purchased from the local market. Fruit juices were extracted using a blender and were treated by heat (at 70-80oC for 10-30 min) and pressure (at 100-500 MPa for 10-60 min). HHP conditions used in this study were not sufficient enough to inactivate PPO and POD in both citrus and apple juices. PPO was relatively more heat and pressure stable than POD. Results of the HHP treatment could not be applied to kinetic modeling because the inactivation degree of both enzymes was almost insignificant. Through the results of the activation energy, this study suggested that the POD of citrus needed less energy than the POD of apple in order to inactivate enzymes.
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KEYWORD
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inactivation kinetics, polyphenoloxidase, peroxidase, high hydrostatic pressure (HHP)
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