95
Views
15
CrossRef citations to date
0
Altmetric
Original Articles

Influence of pH and high pressure on the thermal inactivation kinetics of horseradish peroxidase

, &
Pages 13-32 | Published online: 09 Dec 2009

References

  • Crelier , S. , Tâche , M.‐C. , Raemy , A. , Renken , A. and Raeyz , E. High pressure for the inactivation of enzymes in food products . Poster presented at the 9th World Conference on Food Science & Technology . July 30 , Budapest, Hungary. ‐August 4
  • Dawson , R. M. C. , Elliott , D. C. , Elliott , W. H. and Jones , K. M. 1986 . Data for Biochemical Research , Oxford Science Publications .
  • Eshtiagi , M. N. and Knorr , D. 1993 . Potato cube response to water blanching and high hydrostatic pressure . Journal of Food Science , 58 (6) : 1371
  • Gomes , M. R. A. and Ledward , D. A. 1996 . Effect of high‐pressure treatment on the activity of some polyphenoloxidases . Food Chemistry , 56 (1) : 1
  • Gould , G. W. 1995 . “ The microbe as a High Pressure Target ” . In High Pressure Processing of Foods , Edited by: Ledward , D. A. , Johnson , D. E. , Earnshaw , R. G. and Hasting , A. P. M. 27 Nottingham University Press .
  • Heinz , V. and Knorr , D. 1996 . High pressure inactivation kinetics of Bacillus subtilis cells by a three‐state‐model considering distributed resistance mechanisms . Food Biotechnology , 10 : 149
  • Hendrickx , M. , Saraiva , J. , Lyssens , J. , Oliveira , J. and Tobback , P. 1992 . The influence of water activity on thermal stability of horseradish peroxidase . International Journal of Food Science and Technology , 27 : 33
  • Hoover , D. G. , Metrick , C. , Papineau , A. M. , Farkas , D. F. and Knorr , D. 1989 . Biological effects of high hydrostatic pressure on food microorganisms . Food Technology , 43 : 99
  • Labuza , T. 1980 . Enthalpy/entropy compensation in food reactions . Food Technology , 34 (2) : 66
  • Ludikhuyze , L. , De Cordt , S. , Van den Broeck , I. , Weesmaes , C. , Hendrickx , M. and Tobback , P. 1997 . “ The kinetics of Pressure ‐Temperature inactivation of Bacillus subtilis α‐amylase ” . In “Engineering and Food at ICEF7 , Edited by: Jowitt , R. Vol. 1 , A125 Shefield Academic Press .
  • Knorr , D. 1993 . Effects of high‐hydrostatic‐pressure processes on food safety and quality . Food Technology , 47 (6) : 156
  • Knorr , D. and Volker , H. 1996 . High pressure inactivation kinetics of Bacillus subtilis cells by a three‐state‐model considering distributed resistance mechanism . Food Biotechnology , 10 (2) : 149
  • Manan , F. , Baines , A. , Stone , J. and Ryley , J. 1995 . The kinetics of the loss of all‐trans retinol at low and intermediate water activity in air in the dark . Food Chemistry , 52 : 267
  • Mozhaev , V. V. , Heremans , K. , Frank , J. , Masson , P. and Balny , C. 1994 . TIBTECH , 12 December : 493
  • Ogawa , H. , Kukuhisa , K. , Kubo , Y. and Fukumoto , H. 1990 . Pressure inactivation of yeasts, molds and pectinesterase in satsuma mandarin juice: effects of juice concentration, pH, and organic acids, and comparison with heat sanitation . Agricultural and Biological Chemistry , 54 (5) : 1219
  • Pace , C. N. 1975 . The stability of globular proteins . Critical Reviews in Biochemistry , 1 : 1
  • Rhim , J.W. , Nunes , R.V. , Jones , V.A. and Swartzel , K.R. 1989 . Determination of kinetic parameters using linearly increasing temperature . Journal of Food Science , 54 (2) : 446
  • Saraiva , J. , Oliveira , J. , Lemos , A. and Hendrickx , M. 1996 . Analysis of the kinetic patterns of horseradish peroxidase thermal inactivation in sodium phosphate buffer solutions of different ionic strength . International Journal of Food Science and Technology , 31 : 223
  • Seyderhelm , I. , Boguslawski , S. , Günther , M. and Knorr , D. 1996 . Pressure induced inactivation of selected food enzymes . Journal of Food Science , 61 (2) : 308
  • Simon , J. C. and Woeste , F. E. 1980 . A system‐independent numerical method to obtain maximum likelihood estimates of the three parameter Weibull distribution . Transactions of the American Society of Agricultural Engineers , 23 : 955
  • Weemaes , C. , Rubens , P. , De Cordt , S. , Ludikhuyze , L. , Van Den Broeck , I. , Hendrickx , M. , Heremans , K. and Tobback , P. 1997 . Temperature sensitivity and pressure resistance of mushroom polyphenoloxidase . Journal of Food Science , 62 (2) : 261
  • Weng , Z. , Hendrickx , M. , Maesmans , G. and Tobback , P. 1991 . Immobilizedperoxidase: a potential bioindicator for evaluation of thermal processes . Journal of Food Science , 56 (2) : 567
  • Worthington Biochemical . 1978 . Enzymes and Related Biochemicals , Bedford, , U.K. : Millipore Corporation .
  • Author to whom correspondence should be addressed

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.