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BLANCHING EFFECT ON POLYPHENOL OXIDASE ACTIVITY IN TABLE BEETS
Author(s) -
LEE C. Y.,
SMITH N. L.
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.tb10010.x
Subject(s) - blanching , polyphenol oxidase , browning , chemistry , food science , table (database) , cultivar , enzyme assay , polyphenol , enzyme , horticulture , biochemistry , botany , peroxidase , biology , antioxidant , computer science , data mining
Table beet polyphenol oxidase (PPO) causes undesirable color in underblanched products. The effects of pH and temperature on PPO activity were studied. Varietal differences and the effects of blanching on PPO activity of table beets were measured. The enzyme was most active at pH 7.0 and temperature 25°C. The rate of heat inactivation increases rapidly with increasing temperature and follows pseudo‐first order kinetics. The enzyme activity varied among different cultivars of table beets. Water blanching deactivated the enzyme but the time required for a complete inactivation varied according to the size of table beets.