Kinetic Study of the Irreversible Therma
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Ludikhuyze, L.; Ooms, V.; Weemaes, C.; Hendrickx, M.
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Article
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1999
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American Chemical Society
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English
β 77 KB
Thermal and pressure inactivation of myrosinase from broccoli was kinetically investigated. Thermal inactivation proceeded in the temperature range 30-60 Β°C. These results indicate that myrosinase is rather thermolabile, as compared to other food quality related enzymes such as polyphenol oxidase, l