FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (3): 217-221.

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Study on the inactivation kinetics of polyphenol oxidase from banana pulp by high-pressure carbon dioxide

  

  • Received:2011-12-12 Revised:2013-01-06 Online:2013-02-15 Published:2017-12-29

Abstract: In this paper, effects of high-pressure carbon dioxide on inactivation of polyphenol oxidase (PPO) from banana pulp were studied, and the inactivation kinetics of PPO were analyzed by using a two-fraction model. Results showed inactivation of PPO by high-pressure carbon dioxide can be significantly impacted by the pressure of carbon dioxide, processing temperature, processing time and sample pH; The inactivation kinetics of PPO was adequately described by using a two-fraction model ;High pressure carbon dioxide treatment was a effectively way to inactivate the PPO from banana pulp, and the enzyme inactivation rate can be significantly increased by raising the carbon dioxide pressure and treatment time, and decreasing the pH of sample; The reduction of residual activity of PPO exposed to high-pressure carbon dioxide(20 MPa,55oC) is 83.5% for 40 min , and only 4.2% of enzyme activity was residual when treated with high-pressure carbon dioxide(20 MPa,60oC) for 20 min.

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