Premium
Impact of Supercritical Carbon Dioxide and High Pressure on Lipoxygenase and Peroxidase Activity
Author(s) -
TEDJO W.,
ESHTIAGHI M.N.,
KNORR D.
Publication year - 2000
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.1365-2621.2000.tb10597.x
Subject(s) - point of delivery , peroxidase , hydrostatic pressure , chemistry , supercritical carbon dioxide , sucrose , carbon dioxide , lipoxygenase , supercritical fluid , enzyme , chromatography , food science , biochemistry , botany , organic chemistry , biology , physics , thermodynamics
The effects of supercritical carbon dioxide (ScCO2) treatment and high hydrostatic pressure treatment on the activities of lipoxygenase (LOX) and peroxidase (POD) were studied. Hydrostatic pressure treatment (240 MPa, 55 °C, 15 min) of LOX and POD in 30% sucrose solutions without buffer led to approximately 80% and approximately 50% residual activity, respectively. Application of ScCO2 (35.2 MPa, 40 °C, 15 min for LOX and 62.1 MPa, 55 °C, 15 min for POD) achieved approximately 35% LOX and approximately 65% POD inactivity in 30 % sucrose solutions. Total inactivation of LOX (10.3 MPa, 50 °C and 15 min) and of POD (62.1 MPa, 55 °C and 15 min) could be achieved through ScCO2 treatment of unbuffered solution. Increasing the concentration of sucrose and buffering (pH range 4 to 9) of enzyme solutions resulted in increased resistance of the enzymes to ScCO 2 treatment.