Influence of pH on the thermal inactivation kinetics of horseradish peroxidase in aqueous solution

M. Adilia Lemos, Jorge C. Oliveira, Jorge A. Saraiva

Research output: Contribution to journalArticle

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Abstract

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.
Original languageEnglish
Pages (from-to)362-368
Number of pages7
JournalLWT - Food Science and Technology
Volume33
Issue number5
DOIs
StatePublished - Aug 2000

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Lemos, M. Adilia; Oliveira, Jorge C.; Saraiva, Jorge A. / Influence of pH on the thermal inactivation kinetics of horseradish peroxidase in aqueous solution.

In: LWT - Food Science and Technology, Vol. 33, No. 5, 08.2000, p. 362-368.

Research output: Contribution to journalArticle

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abstract = "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.",
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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 journalArticle

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