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HEAT INACTIVATION OF PEROXIDASE IN CORN‐ON‐THE‐COB
Author(s) -
LEE Y. C.,
HAMMES J. K.
Publication year - 1979
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.1365-2621.1979.tb08501.x
Subject(s) - peroxidase , chemistry , food science , penetration (warfare) , residual , flavor , biochemistry , enzyme , algorithm , operations research , computer science , engineering
ABSTRACT Sweet corn was blanched in steam to investigate heat inactivation of peroxidase in corn‐on‐the‐cob and the relationship between the residual peroxidase activity and flavor of stored frozen corn‐on‐the‐cob. Heat inactivation of peroxidase in the kernel section was quickest and that in the center cob section was slowest. Heat penetration studies supported the fact that slow heat inactivation in outer cob and center cob sections was due to slow heat penetration in these sections. Temperature dependence of heat inactivation of peroxidase was accounted for by the Arrhenius equation and Ea for inactivation of peroxidase was estimated to be 7.4 t 0.4 Kcal/mole. A computer model was developed to predict the residual peroxidase activity in blanched corn‐on‐the‐cob and the prediction was reasonably accurate. Corn‐on‐the‐cob blanched less than 15 mm at 99°C developed varying degrees of off‐flavor as determined by panel members. Peroxidase activities in the outer cob and the kernel sections of corn‐on‐the‐cob had significant correlations with off‐flavor development in corn‐on‐the‐cob.