کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1265636 972232 2011 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effect of ultrasound and temperature on tomato peroxidase
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
Effect of ultrasound and temperature on tomato peroxidase
چکیده انگلیسی

Tomato peroxidase (POD) was inactivated by heat and ultrasound. Thermal inactivation of tomato POD was performed at temperatures of 63, 64, 65, 66 and 67 °C. Thermal inactivation of POD in tomato showed apparent first-order kinetics. Ea was calculated from the slopes of Arrhenius plot and found as 14.9 × 104 J/mol. The effect of ultrasound on tomato peroxidase inactivation was investigated at 15%, 25%, 40%, 50% and 75% ultrasonic powers for 20–150 s. It was observed that as the ultrasonic power increased, inactivation rate increased. 100% POD inactivation was observed at 50% power for 150 s and at 75% power for 90 s of ultrasonication. Regeneration of POD activity was investigated for the samples exposed to ultrasound at different ultrasonic powers. It was observed that at 15% and 25% ultrasonic powers, residual enzyme activity increased linearly, whereas at powers of 40%, 50% and 75% residual enzyme activity increased nonlinearly. There was no regeneration in the samples which 100% enzyme inactivation obtained by ultrasound. A significant decrease in vitamin C content of tomato extract was observed as a function of temperature and treatment time, whereas ultrasonic treatment had no significant effect on vitamin C content of tomato extract.

Research highlights
► Thermal and ultrasonic inactivation of tomato POD show first-order kinetics.
► 100% POD inactivation at 75% ultrasonic power for 90 s.
► No regeneration in completely inactivated enzyme by ultrasound.
► Ultrasonication retains higher vitamin C level than thermal treatment.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Ultrasonics Sonochemistry - Volume 18, Issue 2, March 2011, Pages 689–695
نویسندگان
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