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Effect of high-pressure treatment on the activity of some polyphenoloxidases

✍ Scribed by M.R.A. Gomes; D.A. Ledward


Publisher
Elsevier Science
Year
1996
Tongue
English
Weight
652 KB
Volume
56
Category
Article
ISSN
0308-8146

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## Abstract Polyphenoloxidase (EC 1.14.18.1) and peroxidase (EC 1.11.1.7) activities were evaluated during cold storage of banana (Musa cavendishii, L var enana). The effects of some thermal treatments (blanching of peeled bananas, microwave treatment of banana slices and storage of banana slices a

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Polyphenoloxidase and peroxidase enzyme activities were evaluated following combined pressure, temperature and holding time treatment in banana (Musa acuminata). Using pressures of up to 110 MPa, temperatures of up to 70 Β°C and holding times of up to 25 min, based on a 2 3 central composite design,

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Papain was progressively inactivated by increasing pressures in both phosphate (pH 5Γ‰0 and 6Γ‰8) and Tris (pH 6Γ‰8) bu †er, but in all systems the e †ect at pressures up to 600 MPa was minimal and independent of the temperature. However, at 800 MPa, signiÐcant losses were found. These losses at 800 MP