Inactivation of lipoxygenase in whole soy flour suspension by ultrasonic cavitation
✍ Scribed by Thakur, B. R. ;Nelson, P. E.
- Publisher
- John Wiley and Sons
- Year
- 1997
- Tongue
- English
- Weight
- 235 KB
- Volume
- 41
- Category
- Article
- ISSN
- 0027-769X
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✦ Synopsis
Use of ultrasound for lipoxygenase inactivation in whole soy flour suspension was studied. Inactivation of the enzyme was influenced by the time of exposure, pH, and the amplitude of ultrasound. Exposure to cavitating 20 kHz ultrasound for 3 h at pH > 5.0 had no effect on the activity of the enzyme. However, under similar conditions, the activi-ty decreasd by 70-85% when pH was lowered to 5.0 and 4.0, respectively. Lipoxygenase activity also decreased with increase in frequency of the ultrasound waves when pH was 55.0; above pH 5.0, increase in frequency did not affect the enzyme activity after an exposure of 1 h.