Publicação
Effect of heat and thermosonication treatments on peroxidase inactivation kinetics in watercress (Nasturtium officinale)
| dc.contributor.author | Cruz, R. M. S. | |
| dc.contributor.author | Vieira, M. M. C. | |
| dc.contributor.author | Silva, C. L. M. | |
| dc.date.accessioned | 2015-12-07T11:04:36Z | |
| dc.date.available | 2015-12-07T11:04:36Z | |
| dc.date.issued | 2006 | |
| dc.description.abstract | The effect of heat and the combined heat/ultrasound (thermosonication) treatment on the inactivation kinetics of peroxidase in watercress (Nasturtium officinale) was studied in the temperature range of 40-92.5 degrees C. In the heat blanching processes, the enzyme kinetics showed a first-order biphasic inactivation model. The activation energies and the rates of the reaction at a reference temperature for both the heat-labile and heat-resistant fractions were, respectively, E(a1) = 421 +/- 115 kJmol(-1) and E(a2) = 352 +/- 81 kJmol(-1), k(184.6 degrees C) = 18 +/- 14min(-1) and k(284.6 degrees C) = 0.24 +/- 0.14min(-1). The initial relative specific activity for both isoenzyme fractions were also estimated, being C(01) = 0.5 +/- 0.08 mu mol min(-1)mg protein(-1) and C(02) = 0.5 +/- 0.06 mu mol min(-1)mg protein(-1), respectively. The application of thermosonication was studied to enable less severe thermal treatments and, therefore, improving the quality of the blanched product. In this treatment the enzyme kinetics showed a first-order model. The activation energy, the rate of reaction at a reference temperature and the initial relative specific activity were, respectively, E(a3) = 496 +/- 65 kJmol(-1), k(387.5 degrees C) = 10 +/- 2min(-1) and C(03) = 1 +/- 0.05 mu mol min(-1)mg protein(-1), proving that the enzyme became more heat labile. The present findings will help to design the blanching conditions for the production of a new and healthy frozen product, watercress (Nasturtium officinale), with minimized colour or flavour changes along its shelf life. (c) 2004 Elsevier Ltd. All rights reserved. | |
| dc.identifier.doi | https://dx.doi.org/10.1016/j.jfoodeng.2004.11.007 | |
| dc.identifier.issn | 0260-8774 | |
| dc.identifier.other | AUT: MVI00201; RMC02331; | |
| dc.identifier.uri | http://hdl.handle.net/10400.1/7314 | |
| dc.language.iso | eng | |
| dc.peerreviewed | yes | |
| dc.publisher | Elsevier | |
| dc.relation.isbasedon | P-004-Q42 | |
| dc.title | Effect of heat and thermosonication treatments on peroxidase inactivation kinetics in watercress (Nasturtium officinale) | |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| oaire.citation.endPage | 15 | |
| oaire.citation.startPage | 8 | |
| oaire.citation.title | Journal of Food Engineering | |
| oaire.citation.volume | 72 | |
| person.familyName | Vieira | |
| person.givenName | Margarida | |
| person.identifier.ciencia-id | 3314-4EFC-1E4A | |
| person.identifier.orcid | 0000-0003-2774-706X | |
| person.identifier.rid | E-1805-2012 | |
| person.identifier.scopus-author-id | 7202140775 | |
| rcaap.rights | restrictedAccess | |
| rcaap.type | article | |
| relation.isAuthorOfPublication | 338c2b9c-fbe6-4fc1-af2d-8152a6560119 | |
| relation.isAuthorOfPublication.latestForDiscovery | 338c2b9c-fbe6-4fc1-af2d-8152a6560119 |
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