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What is Heat Treatment Effects on Yam Enzyme about?

The effect of heat treatment between 35-75°C on the activity of polyphenol oxidase (PPO) extracted from edible yam (Dioscorea cayenensis-rotundata cv Longbô) was studied. PPO inactivation could be described by first-order kinetics, with rate constants (k-values) increasing with temperature, indicating faster inactivation. PPO was found to be relatively thermostable, with a Z-value of 29.41°C and activation energy (Ea) of 67.67 kJ/mol. Thermodynamic analysis showed the oxidation reactions were nonspontaneous

Author

اجي تقرى

Language

EN