Artículos de revistas
Thermal inactivation of polyphenoloxidase and peroxidase in green coconut (Cocos nucifera) water
Fecha
2009Registro en:
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, v.44, n.12, p.2662-2668, 2009
0950-5423
10.1111/j.1365-2621.2009.02100.x
Autor
MURASAKI-ALIBERTI, Nathalia da C.
SILVA, Rodrigo M. S. da
GUT, Jorge A. W.
TADINI, Carmen C.
Institución
Resumen
P>Coconut water is an isotonic beverage naturally obtained from the green coconut. After extracted and exposed to air, it is rapidly degraded by enzymes peroxidase (POD) and polyphenoloxidase (PPO). To study the effect of thermal processing on coconut water enzymatic activity, batch process was conducted at three different temperatures, and at eight holding times. The residual activity values suggest the presence of two isoenzymes with different thermal resistances, at least, and a two-component first-order model was considered to model the enzymatic inactivation parameters. The decimal reduction time at 86.9 degrees C (D(86.9 degrees C)) determined were 6.0 s and 11.3 min for PPO heat labile and heat resistant fractions, respectively, with average z-value = 5.6 degrees C (temperature difference required for tenfold change in D). For POD, D(86.9 degrees C) = 8.6 s (z = 3.4 degrees C) for the heat labile fraction was obtained and D(86.9 degrees C) = 26.3 min (z = 6.7 degrees C) for the heat resistant one.