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Heat Inactivation of the Ethylene‐Forming Enzyme System in Cucumbers
Author(s) -
CHAN HARVEY T.
Publication year - 1986
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.1365-2621.1986.tb13842.x
Subject(s) - mole , chemistry , enzyme , ethylene , kinetics , activation energy , entropy (arrow of time) , enthalpy , biochemistry , thermodynamics , catalysis , physics , quantum mechanics
Heat inactivation of the ethylene‐forming enzyme system (EFE) in cucumbers was biphasic and both phases followed first order kinetics. The activation energies for the thermal inactivation of the heat resistant (HR) and the heat susceptible (HS) EFE's were 77.67 and 68.92 kcal/ mole, respectively. The thermodynamic constants for the heat inactivation of both HS and HR are as follows: enthalauv. 68.27 (HS) and 77.03 (HR) kcal/mole; free energy; 21.2 (HS) and 22.9 (HR) kcal/mole; entropy, 146.1 (HS) and 168.2 (HR) cahdeg‐mole. The heat resistant EFE appears to comprise 2535% of the total EFE activity