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NEW ASPECTS IN THE HEAT INACTIVATION OF VEGETABLES BEFORE FREEZING. 1. PEROXIDASE AND LIPOXYGENASE ACTIVITY.

[In Italian. / En italien.]

Author(s) : PIZZOCARO F., RICCI R., ZANETTI L.

Type of article: Article

Summary

THE PEROXIDASE AND LIPOXYGENASE ACTIVITY ON EXTRACTS OF16 HORTICULTURAL SPECIES HAS BEEN DETERMINED. BROCCOLI, CAULIFLOWER, BRUSSELS SPROUT, TURNIP TOPS, FRENCH BEAN AND PEA SHOWED THE HIGHEST SOLUBLE PEROXIDASE ACTIVITY. THE HEAT INACTIVATION OF THE 2 ENZYMES, CARRIED OUT . IN VIVO > AT DIFFERENT TEMPERATURES IN FRENCH BEAN, ASPARAGUS, SQUASH AND CARROT HAS POINTED OUT A BIPHASIC TREND. HOWEVER, AT 373 K (100 DEG C), THE RISING OF A NON-ENZYMATIC ACTIVITY OXIDIZING THE LIPIDS WAS FAVOURED. IN THE SQUASH THE SECONDARY ACTIVITY REACHED VERY HIGH VALUES WITHIN THE FIRST MINUTE OF BLANCHING AT 373 K (45%), WHEREAS AT 353 K (80 DEG C) IT WAS MUCH LOWER (5%). ONLY IN THE CARROT THE NON-ENZYMATIC ACTIVITY WAS ABSENT EVEN AFTER 6 MIN OF TREATMENT AT 353 AND 373K. THE THERMAL RESISTANCE ENZYME PARAMETERS AT 373 K HAS POINTED OUT A HIGHER THERMAL RESISTANCE OF THE PEROXIDASE ONLY IN THE CASE OF FRENCH BEAN. IN THE ASPARAGUS AND IN THE SQUASH, THE STANCE.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1989-1005
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 27 - n. 265
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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