Thermal Inactivation Kinetics of Peroxidase and Polyphenol Oxidase in Long Bean (Vigna sesquipedalis) and the Changes in their Activities during Storage

The thermal inactivation kinetics by hot water blanching of peroxidase and polyphenol oxidase in long beans (Vigna sesquipedalis) was investigated. Kinetic parameters such as the inactivation rate constant, activation energy and decimal reduction time were also determined. Peroxidase exhibited a bip...

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Main Authors: Lee Ting Hun, Shalom Wangrangsimakul, Waseem A. Wani, Ee Ling Yong, Ardawati Adnan, Eddie Ti Tjih Ta
Format: บทความวารสาร
Language:English
Published: Science Faculty of Chiang Mai University 2019
Online Access:http://it.science.cmu.ac.th/ejournal/dl.php?journal_id=8276
http://cmuir.cmu.ac.th/jspui/handle/6653943832/63910
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spelling th-cmuir.6653943832-639102019-05-07T09:59:38Z Thermal Inactivation Kinetics of Peroxidase and Polyphenol Oxidase in Long Bean (Vigna sesquipedalis) and the Changes in their Activities during Storage Lee Ting Hun Shalom Wangrangsimakul Waseem A. Wani Ee Ling Yong Ardawati Adnan Eddie Ti Tjih Ta The thermal inactivation kinetics by hot water blanching of peroxidase and polyphenol oxidase in long beans (Vigna sesquipedalis) was investigated. Kinetic parameters such as the inactivation rate constant, activation energy and decimal reduction time were also determined. Peroxidase exhibited a biphasic inactivation behavior at 45-85°C with activation energies of 35.07 and 89.86 kJ/mol, respectively. However, polyphenol oxidase was monophasic at all temperatures with an activation energy of 98.25 kJ/mol. After 6 months of storage at -18, 0 and 5°C, the peroxidase activities of unblanched samples with respect to the level before storage were 42.20, 34.96 and 29.13 %, respectively, whereas the polyphenol activities were 68.44, 65.38 and 60.36 %, respectively. For blanched samples, the changes in peroxidase and polyphenol oxidase activities were approximately zero for storage at -18°C, whereas at the other temperatures, it experienced an increase of less than 4 %. Overall, this research gives insights into the long time storage of long beans. The blanching of long beans at 95°C for 12 min inactivates both these enzymes, and thus may increase the storage life of long beans. 2019-05-07T09:59:38Z 2019-05-07T09:59:38Z 2017 บทความวารสาร 0125-2526 http://it.science.cmu.ac.th/ejournal/dl.php?journal_id=8276 http://cmuir.cmu.ac.th/jspui/handle/6653943832/63910 Eng Science Faculty of Chiang Mai University
institution Chiang Mai University
building Chiang Mai University Library
country Thailand
collection CMU Intellectual Repository
language English
description The thermal inactivation kinetics by hot water blanching of peroxidase and polyphenol oxidase in long beans (Vigna sesquipedalis) was investigated. Kinetic parameters such as the inactivation rate constant, activation energy and decimal reduction time were also determined. Peroxidase exhibited a biphasic inactivation behavior at 45-85°C with activation energies of 35.07 and 89.86 kJ/mol, respectively. However, polyphenol oxidase was monophasic at all temperatures with an activation energy of 98.25 kJ/mol. After 6 months of storage at -18, 0 and 5°C, the peroxidase activities of unblanched samples with respect to the level before storage were 42.20, 34.96 and 29.13 %, respectively, whereas the polyphenol activities were 68.44, 65.38 and 60.36 %, respectively. For blanched samples, the changes in peroxidase and polyphenol oxidase activities were approximately zero for storage at -18°C, whereas at the other temperatures, it experienced an increase of less than 4 %. Overall, this research gives insights into the long time storage of long beans. The blanching of long beans at 95°C for 12 min inactivates both these enzymes, and thus may increase the storage life of long beans.
format บทความวารสาร
author Lee Ting Hun
Shalom Wangrangsimakul
Waseem A. Wani
Ee Ling Yong
Ardawati Adnan
Eddie Ti Tjih Ta
spellingShingle Lee Ting Hun
Shalom Wangrangsimakul
Waseem A. Wani
Ee Ling Yong
Ardawati Adnan
Eddie Ti Tjih Ta
Thermal Inactivation Kinetics of Peroxidase and Polyphenol Oxidase in Long Bean (Vigna sesquipedalis) and the Changes in their Activities during Storage
author_facet Lee Ting Hun
Shalom Wangrangsimakul
Waseem A. Wani
Ee Ling Yong
Ardawati Adnan
Eddie Ti Tjih Ta
author_sort Lee Ting Hun
title Thermal Inactivation Kinetics of Peroxidase and Polyphenol Oxidase in Long Bean (Vigna sesquipedalis) and the Changes in their Activities during Storage
title_short Thermal Inactivation Kinetics of Peroxidase and Polyphenol Oxidase in Long Bean (Vigna sesquipedalis) and the Changes in their Activities during Storage
title_full Thermal Inactivation Kinetics of Peroxidase and Polyphenol Oxidase in Long Bean (Vigna sesquipedalis) and the Changes in their Activities during Storage
title_fullStr Thermal Inactivation Kinetics of Peroxidase and Polyphenol Oxidase in Long Bean (Vigna sesquipedalis) and the Changes in their Activities during Storage
title_full_unstemmed Thermal Inactivation Kinetics of Peroxidase and Polyphenol Oxidase in Long Bean (Vigna sesquipedalis) and the Changes in their Activities during Storage
title_sort thermal inactivation kinetics of peroxidase and polyphenol oxidase in long bean (vigna sesquipedalis) and the changes in their activities during storage
publisher Science Faculty of Chiang Mai University
publishDate 2019
url http://it.science.cmu.ac.th/ejournal/dl.php?journal_id=8276
http://cmuir.cmu.ac.th/jspui/handle/6653943832/63910
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