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Peroxidase Stability and Reactivation after Heat Treatment and Manothermosonication
Author(s) -
LOPEZ PASCUAL,
BURGOS JUSTINO
Publication year - 1995
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.1365-2621.1995.tb09801.x
Subject(s) - peroxidase , glycerol , chemistry , horseradish peroxidase , pox virus , heat stability , sucrose , dry heat , biochemistry , enzyme , virology , biology , materials science , virus , composite material
The effect of several factors on the resistance of horseradish peroxidase (POX) to heat and manotbermosonication (MTS), the simultaneous application of heat and ultrasonic waves under pressure, has been studied. Reactivation after heat or MTS followed very similar patterns. Both heat and MTS inactivation of POX had a similar pH dependence. Addition of sucrose or glycerol to the treatment buffer resulted in more inactivation of POX by heat. MTS reversed these effects, especially after addition of glycerol. Addition of KC1 had a slightly protective effect against both heat and MTS treatments whereas addition of glucose increased the inactivation of POX by heat and MTS. Higher concentrations of POX were less sensitive to MTS. Both heat and MTS inactivation of POX appeared to result from a common mechanism.