Premium
INACTIVATION OF BARTLETT PEAR POLYPHENOL OXIDASE WITH HEAT IN THE PRESENCE OF ASCORBIC ACID
Author(s) -
MONTOGOMERY M. W.,
PETROPAKIS H. J.
Publication year - 1980
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.1365-2621.1980.tb07529.x
Subject(s) - browning , ascorbic acid , polyphenol oxidase , pear , chemistry , food science , pulp (tooth) , polyphenol , botany , biochemistry , antioxidant , biology , peroxidase , enzyme , medicine , pathology
A light colored pear juice was prepared by the use of ascorbic acid to retard browning while the pulp or juice was heated to inactivate the polyphenol oxidase (EC 1.14.18.1, monophenol monooxygenase). Approximately 300 ppm of ascorbic acid was required to prevent browning in pear pulp and juice up to the time of heating and during heating. A temperature of approximately 90°C was required to prevent browning in pear pulp and juice during storage at 38°C for 24 hr. For the production of light‐colored pear juice and concentrate the time between milling the fruit and heating the pulp or juice must be as short as possible. The amount of ascorbic acid required is dependent on the length of this time.