Effect of Dense Phase Carbon Dioxide on Inactivation of Polyphenol Oxidase and Peroxidase in Hami Melon Juice

Abstract:

Inactivation of polyphenol oxidase (PPO) and peroxidase (POD) in hami melon juice by treatment with dense phase carbon dioxide (DPCD) was investigated. DPCD treatment (60min, 35MPa 65°C), caused 79% and 81% loss in PPO and POD activities, respectively. The inactivation dynamics followed the first-order reaction kinetics. Higher pressures or temperatures resulted in higher inactivation constants. The treatment time needed for 90% inactivation and the activation energies for PPO and POD decreased in the presence of DPCD, compared with a 65°C thermal treatment. Pressure sensitivity at 65°C was also investigated. The results proved that DPCD was effective for inducing enzyme inactivation in hami melon juice.

• Periodical: Advanced Materials Research (Volumes 634-638)
• Pages: 1441-1448
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.634-638.1441
• Online since: January 2013
• Authors: Ji Luan Chen Chen, Xiao Ji Zheng, Juan Dong, Li Jun Song
• Keywords: Dense Phase Carbon Dioxide, Enzyme Inactivate, Hami Melon Juice

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