Single, combined, or sequential action of pressure and temperature on lipoxygenase in green beans (Phaseolus vulgaris L.): a kinetic inactivation study.
The objective of this investigation was to study kinetically the effect of pressure and temperature either as a single, as a combined, or as a sequential action on lipoxygenase (LOX) inactivation in crude green beans extract. The LOX isozymes in green beans extract had a different heat sensitivity but a similar pressure stability: two fractions following apparent first-order reactions, i.e., a heat-labile fraction and a heat-stable fraction, were observed in studies on its thermostability, whereas only one fraction following a first-order reaction was noticed in studies on its pressure stability. At ambient pressure, irreversible LOX inactivation was studied in a temperature range from 55 to 70 degrees C. At room temperature, pressures around 500 MPa were required in order to inactivate LOX in green beans extract. The effect of a pressure or a thermal pretreatment on LOX thermo- or barostability, respectively, was also investigated but no significant differences in inactivation kinetics due to the pretreatment were observed.
Indrawati
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Laboratory of Food Technology, Department of Food and Microbial Technology, Catholic University of Leuven, Kardinaal Mercierlaan 92, B-3001 Heverlee, Belgium.
Van Loey
A M
AM
Ludikhuyze
L R
LR
Hendrickx
M E
ME
D001628:Beverages; D004789:Enzyme Activation; D004795:Enzyme Stability; D007887:Fabaceae / Q000201:enzymology*; D007700:Kinetics; D008084:Lipoxygenase / Q000737:chemistry* / Q000378:metabolism*; D010946:Plants, Medicinal; D011312:Pressure; D013696:Temperature
D008084:Lipoxygenase