AI Article Synopsis
- The study investigated how pressure, temperature, and holding time affect the activities of polyphenoloxidase and peroxidase enzymes in banana pulp (Musa acuminata).
- Results showed that increasing temperature and pressure significantly impacted enzyme activity, with temperature specifically influencing polyphenoloxidase inactivation, while all three factors (temperature, pressure, and holding time) impacted peroxidase loss.
- Notably, polyphenoloxidase activity was less affected by the combined treatments compared to peroxidase, possibly due to the solubilization of the enzyme and the concentration of soluble solids in the banana pulp.
Article Abstract
Polyphenoloxidase and peroxidase enzyme activities were evaluated following combined pressure, temperature and holding time treatment in banana (Musa acuminata). Using pressures of up to 110 MPa, temperatures of up to 70 °C and holding times of up to 25 min, based on a 2 central composite design, the interactive effects were found to significantly influence the activity of both enzymes in prepared banana pulp. Temperature and pressure were found to influence the inactivation of polyphenoloxidase separately, while temperature, pressure and holding time were found to influence the loss of peroxidase in the banana, although no significant interactive effects were found. The reduction in polyphenoloxidase activity was found to be less influenced by the combined treatment than peroxidase activity, thought to be due to solubilisation of the enzyme and effects of the soluble solids content. © 2000 Society of Chemical Industry.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1002/(SICI)1097-0010(20000501)80:6<719::AID-JSFA594>3.0.CO;2-W | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Want AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!