ShareEffect of freezing upon alliinase activity in onion extracts and pure enzyme preparations.
Author(s) : WAFLER U., SHAW M. L., LANCASTER J. E.
Type of article: Article
Summary
Alliinase is reponsible of the developement of flavour compounds in onions. Comparison of its activity in deep-frozen pure preparations at -20 and -80 deg C and in deep-frozen onions tissues at -20 deg C or in liquid nitrogen then thawed under different conditions. The enzymatic activity remains stable in pure preparations and in onion tissues only during quick freezing in liquid nitrogen. It seems that alliinase is denatured through a cell process during slow freezing or during thawing.
Details
- Original title: Effect of freezing upon alliinase activity in onion extracts and pure enzyme preparations.
- Record ID : 1995-0294
- Languages: English
- Source: J. Sci. Food Agric. - vol. 64 - n. 3
- Publication date: 1994
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Indexing
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Themes:
Food quality and safety. Microbiology;
Vegetables - Keywords: Thawing; Liquid nitrogen; Organoleptic property; Onion; Vegetable; Enzyme; Freezing
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