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Kinetics of the Stability of Broccoli ( Brassica oleracea Cv. Italica) Myrosinase and Isothiocyanates in Broccoli Juice during Pressure/Temperature Treatments

✍ Scribed by Van Eylen, D.; Oey, I.; Hendrickx, M.; Van Loey, A.

Book ID
127057726
Publisher
American Chemical Society
Year
2007
Tongue
English
Weight
241 KB
Volume
55
Category
Article
ISSN
0021-8561

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Kinetic Study of the Irreversible Therma
Kinetic Study of the Irreversible Thermal and Pressure Inactivation of Myrosinase from Broccoli ( Brassica oleracea L. Cv. Italica)
✍ Ludikhuyze, L.; Ooms, V.; Weemaes, C.; Hendrickx, M. πŸ“‚ Article πŸ“… 1999 πŸ› American Chemical Society 🌐 English βš– 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