Abstract
| Original language | English |
|---|---|
| Pages (from-to) | 362-368 |
| Number of pages | 7 |
| Journal | LWT - Food Science and Technology |
| Volume | 33 |
| Issue number | 5 |
| DOIs | |
| Publication status | Published - Aug 2000 |
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Influence of pH on the thermal inactivation kinetics of horseradish peroxidase in aqueous solution. / Lemos, M. Adilia; Oliveira, Jorge C.; Saraiva, Jorge A.
In: LWT - Food Science and Technology, Vol. 33, No. 5, 08.2000, p. 362-368.Research output: Contribution to journal › Article
TY - JOUR
T1 - Influence of pH on the thermal inactivation kinetics of horseradish peroxidase in aqueous solution
AU - Lemos, M. Adilia
AU - Oliveira, Jorge C.
AU - Saraiva, Jorge A.
PY - 2000/8
Y1 - 2000/8
N2 - The thermal inactivation of horseradish peroxidase in aqueous solution was studied in the pH range of 3.0 to 12.5, at temperatures ranging from 40 °C to 95 °C. The data were well fitted by a double exponential model. The enzyme showed highest stability around neutral pH and the stability was particularly decreased above pH 11. The z value of the less labile fraction at pH 11.5 to 12.5 (temperatures from 40 to 65 °C) and of the more labile fraction at pH 3–4 (temperatures from 65 to 85 °C) were close to 10 °C, making these systems suitable as time-temperature integrators for assessing microbial lethality in thermal processing of low-acid foods, particularly if they can be stabilized further without affecting their low z-value.
AB - The thermal inactivation of horseradish peroxidase in aqueous solution was studied in the pH range of 3.0 to 12.5, at temperatures ranging from 40 °C to 95 °C. The data were well fitted by a double exponential model. The enzyme showed highest stability around neutral pH and the stability was particularly decreased above pH 11. The z value of the less labile fraction at pH 11.5 to 12.5 (temperatures from 40 to 65 °C) and of the more labile fraction at pH 3–4 (temperatures from 65 to 85 °C) were close to 10 °C, making these systems suitable as time-temperature integrators for assessing microbial lethality in thermal processing of low-acid foods, particularly if they can be stabilized further without affecting their low z-value.
U2 - 10.1006/fstl.2000.0694
DO - 10.1006/fstl.2000.0694
M3 - Article
VL - 33
SP - 362
EP - 368
JO - LWT - Food Science and Technology
JF - LWT - Food Science and Technology
SN - 0023-6438
IS - 5
ER -