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Thermal and high hydrostatic pressure inactivation of myrosinase from green cabbage: A kinetic study

✍ Scribed by Sameer Khalil Ghawi; Lisa Methven; Robert A Rastall; Keshavan Niranjan

Book ID
113626238
Publisher
Elsevier Science
Year
2012
Tongue
English
Weight
553 KB
Volume
131
Category
Article
ISSN
0308-8146

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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