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Can I read Kinetics of Thermal Inactivation of Tomato Lipoxygenase on EtoBox?
Kinetics of Thermal Inactivation of Tomato Lipoxygenase by Monica Anese; Silvia Sovrano is a Agricultural and Biological Sciences article available to read on EtoBox.
What is Kinetics of Thermal Inactivation of Tomato Lipoxygenase about?
The kinetics of thermal inactivation of tomato lipoxygenase were studied. Tomato dices and a non-purified enzymatic extract were treated at different time-temperature combinations in the range of 0-150 min and 80-98 °C and the thermodynamic (activation energy) and kinetic (D T and z) parameters for lipoxygenase inactivation were calculated. The kinetic behaviour of lipoxygenase from the tomato samples indicated the presence of two different isoenzymes having different thermal stabilities. Furthermore, the results showed that the isoenzymes were more heat-resistant than expected on the basis of literature reports and that the determined D T and z values for lipoxygenase were orders-of-magnitude larger than those for microrganisms. This suggested that high temperature-short time treatments cannot be sufficient to achieve complete inactivation of tomato lipoxygenase.
Who reads Kinetics of Thermal Inactivation of Tomato Lipoxygenase?
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Monica Anese; Silvia Sovrano
- Publisher
- Elsevier Science; Elsevier ; Elsevier BV (ISSN 0308-8146)
- Published
- 2006
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)