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The Complementary Effects of Thermal Energy and Ionizing Energy on Peroxidase Activity in Green Beans a, b
Author(s) -
BAKER ROGER W.,
GOLDBLITH SAMUEL A.
Publication year - 1961
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1961.tb00046.x
Subject(s) - ionizing radiation , peroxidase , chemistry , radiochemistry , radiation , food science , irradiation , physics , biochemistry , enzyme , nuclear physics
SUMMARY The work herein presented demonstrates clearly that ionizing energy, in relatively large amounts, has a measurable effect on peroxidase “in situ.” However, even a relatively small amount of heat can accomplish the same degree of destruction. There appears to be no advantage to be gained in the order of application of the two types of energy. Thus, for any practical purposes, insofar as enzymes are concerned, there appears to be no practical advantage to be gained by the application of ionizing energy to plant materials which are to be heat‐blanched. Conversely, if plant materials are to be sterilized by radiation treatment, a heat blanch is still required, the degree of which is not markedly affected by sterilizing doses of ionizing radiations.