title: The inactivation kinetics of polyphenol oxidase in mushroom (Agaricus bisporus) during thermal and thermosonic treatments.
abstract: The effect of thermal and thermosonic treatments on the inactivation kinetics of polyphenol oxidase (PPO) in mushroom (Agaricus bisporus) was studied in 55-75°C temperature range. In both the processes, the inactivation kinetics of PPO followed a first-order kinetics (R(2)=0.941-0.989). The D values during thermal inactivation varied from 112±8.4min to 1.2±0.07min while they varied from 57.8±6.1min to 0.88±0.05min during thermosonic inactivation at the same temperature range. The activation energy during thermal inactivation was found to be 214±17kJ/mol, while it was 183±32kJ/mol during thermosonic inactivation. The inactivating effect of combined ultrasound and heat was found to synergistically enhance the inactivation kinetics of PPO. The D values of PPO decreased by 1.3-3 times during thermosonic inactivation compared to the D values of PPO during thermal inactivation at the temperature range. Therefore, thermosonication can be further developed as an alternative to "hot break" process of mushroom.
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.
authors.forename: X-f
authors.initials: XF
authors.lastname: Cheng
authors.forename: M
authors.initials: M
authors.lastname: Zhang
authors.forename: B
authors.initials: B
authors.lastname: Adhikari
mesh_terms: D000363:Agaricales / Q000201:enzymology*; D004156:Catechol Oxidase / Q000037:antagonists & inhibitors* / Q000378:metabolism; D004795:Enzyme Stability; D006358:Hot Temperature; D007700:Kinetics; D013816:Thermodynamics; D014465:Ultrasonics
chemical_list: D004156:Catechol Oxidase