| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1265322 | Ultrasonics Sonochemistry | 2013 | 6 Pages |
The effect of thermal and thermosonic treatments on the inactivation kinetics of polyphenol oxidase (PPO) in mushroom (Agaricus bisporus) was studied in 55–75 °C temperature range. In both the processes, the inactivation kinetics of PPO followed a first-order kinetics (R2 = 0.941–0.989). The D values during thermal inactivation varied from 112 ± 8.4 min to 1.2 ± 0.07 min while they varied from 57.8 ± 6.1 min to 0.88 ± 0.05 min during thermosonic inactivation at the same temperature range. The activation energy during thermal inactivation was found to be 214 ± 17 kJ/mol, while it was 183 ± 32 kJ/mol during thermosonic inactivation. The inactivating effect of combined ultrasound and heat was found to synergistically enhance the inactivation kinetics of PPO. The D values of PPO decreased by 1.3–3 times during thermosonic inactivation compared to the D values of PPO during thermal inactivation at the temperature range. Therefore, thermosonication can be further developed as an alternative to “hot break” process of mushroom.
► Sonication and its background. ► Effect of temperature on mushroom PPO thermal stability. ► Thermal inactivation kinetics of mushroom PPO. ► The inactivation kinetics of PPO during thermosonication. ► Mechanisms of enzyme inactivation by ultrasound.
