Thermal inactivation of peroxidase and polyphenoloxidase enzymes in mate leaves (Ilex paraguariensis) in a conveyor belt oven

Autor:	Manoela Alano Vieira, Gilson Hideki Nabechima, Edna Regina Amante, Márcia Barbosa Henriquez Mantelli, Júlia de Oliveira Frescura, Elane Shwinden Prudêncio, João Gustavo Provesi
Rok vydání:	2014
Předmět:	chemistry.chemical_classification biology Chemistry General Chemical Engineering Conveyor belt General Chemistry Factorial experiment Industrial and Manufacturing Engineering Point of delivery Enzyme Botany biology.protein Food science Pyrolysis After treatment Food Science Green colour Peroxidase
Zdroj:	CyTA - Journal of Food. 12:399-406
ISSN:	1947-6345 1947-6337
DOI:	10.1080/19476337.2014.900115
Popis:	The inactivation of oxide reductases in mate leaves, a process known in Brazil as sapeco, is carried out at temperatures of 400 to 620°C. High temperatures can produce pyrolysis compounds, such as polycyclic aromatic hydrocarbons. In this study, the time/temperature binomial was determined for the inactivation of peroxidase (POD) in mate in a conveyor belt oven. POD showed greater thermal resistance than polyphenoloxidase. A 22 full factorial design (levels +1 and – 1), with two axial points (levels –α and +α) and three central points (level zero), was used. The biphasic and consecutive step models showed the best fit to the data obtained for the inactivation of POD (R2 = 0.99). The best inactivation was obtained after treatment at 255°C for 20 to 24 s, achieving a green colour the same as that obtained through processing using the traditional procedure.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::03bc43e6c35fced9d73f74d475482408 https://doi.org/10.1080/19476337.2014.900115 Zobrazit plný text záznamu Plný text ve formátu PDF Plný text ve formátu HTML
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