Using ultrasound technology for the inactivation and thermal sensitization of peroxidase in green coconut water
| Autor: | Pedro Esteves Duarte Augusto, Meliza Lindsay Rojas, Júlia Hellmeister Trevilin, Eduardo dos Santos Funcia, Jorge Andrey Wilhelms Gut |
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| Rok vydání: | 2017 |
| Předmět: |
Cocos
Hot Temperature Acoustics and Ultrasonics Thermal resistance Heat resistance law.invention Inorganic Chemistry Beverages 0404 agricultural biotechnology Magazine law Thermal medicine Chemical Engineering (miscellaneous) Environmental Chemistry ULTRASSOM Radiology Nuclear Medicine and imaging Food science Sensitization biology Chemistry Organic Chemistry 04 agricultural and veterinary sciences 040401 food science Enzyme assay Enzyme Activation Kinetics medicine.anatomical_structure Point of delivery Chemical engineering Peroxidases Ultrasonic Waves biology.protein Peroxidase |
| Zdroj: | Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual) Universidade de São Paulo (USP) instacron:USP |
| Popis: | Green coconut water has unique nutritional and sensorial qualities. Despite the different technologies already studied, its enzymatic stability is still challenging. This study evaluated the use of ultrasound technology (US) for inactivating/sensitizing coconut water peroxidase (POD). The effect of both US application alone and as a pre-treatment to thermal processing was evaluated. The enzyme activity during US processing was reduced 27% after 30min (286W/L, 20kHz), demonstrating its high resistance. The thermal inactivation was described by the Weibull model under non-isothermal conditions. The enzyme became sensitized to heat after US pre-treatment. Further, the use of US resulted in more uniform heat resistance. The results suggest that US is a good technology for sensitizing enzymes before thermal processing (even for an enzyme with high thermal resistance). Therefore, the use of this technology could decrease the undesirable effects of long times and/or the high temperatures of the conventional thermal processing. |
| Databáze: | OpenAIRE |
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