Lipolytic activity of white pepper powder at high temperatures in a nonaqueous system
| Autor: | I. Neeman, M. J. Werman, N. Lotan |
|---|---|
| Rok vydání: | 1995 |
| Předmět: |
chemistry.chemical_classification
biology Food industry business.industry General Chemical Engineering Organic Chemistry Kinetics food and beverages Sterilization (microbiology) medicine.disease Enzyme Goose chemistry Biochemistry biology.animal Pepper Ph dependence medicine Food science Dehydration business |
| Zdroj: | Journal of the American Oil Chemists' Society. 72:413-416 |
| ISSN: | 0003-021X |
| DOI: | 10.1007/bf02636080 |
| Popis: | White pepper is added as a spice to goose fat in the food industry (particularly in the liver pâte industry) and causes the development of undesirable flavors. In the present study, we demonstrate that white pepper exhibits lipolytic activity when reacted with goose fat in a hydrophobic system. Temperature and pH dependence measurements suggested that two enzymes or isoenzymes with optimal temperatures at 55 and 85°C, and with optimal pH at 7 and 9, are involved. Wet sterilization of the white pepper irreversibly inactivates its lipolytic activity. Dehydration, destroyed while remoistening, recovered the catalytic activity of the pepper. The reaction obeys classical Michaelis-Menten kinetics at 85°C. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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