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The contribution of high pressure carbon dioxide in the inactivation kinetics and structural alteration of myrosinase

โœ Scribed by Yingjie Yang; Xiaojun Liao; Xiaosong Hu; Yan Zhang; Fang Chen; Jihong Wu


Book ID
108828647
Publisher
John Wiley and Sons
Year
2011
Tongue
English
Weight
970 KB
Volume
46
Category
Article
ISSN
0950-5423

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Thermal and pressure inactivation of myrosinase from broccoli was kinetically investigated. Thermal inactivation proceeded in the temperature range 30-60 ยฐC. These results indicate that myrosinase is rather thermolabile, as compared to other food quality related enzymes such as polyphenol oxidase, l