Kinetics of combined pressure-temperature inactivation of avocado polyphenoloxidase

• Published in: Biotechnology and bioengineering 1998-11, Vol.60 (3), p.292-300
• Main Authors: Weemaes, C.A. (Katholieke Universiteit Leuven, Leuven, Belgium.), Ludikhuyze, L.R, Broeck, I. van den, Hendrickx, M.E
• Format: Article
• Language: English
• Subjects: Activation energy; AGUACATE; avocado; AVOCADOS; AVOCAT; Biological and medical sciences; CALOR; Catalyst deactivation; CATECHOL OXIDASE; Catechol Oxidase - antagonists & inhibitors; Catechol Oxidase - chemistry; Catechol Oxidase - isolation & purification; CATECHOL OXYDASE; CATECOL OXIDASA; CHALEUR; ENZYME INACTIVATION; Food engineering; Food industries; Food preservation; Food Preservation - methods; Fruit - enzymology; Fundamental and applied biological sciences. Psychology; General aspects; HEAT; HEAT STABILITY; Kinetics; Mathematical models; modeling; Models, Chemical; PERSEA AMERICANA; polyphenoloxidase; PRESION; PRESSION; PRESSURE; Pressure effects; pressure stability; Rate constants; RESISTANCE A LA TEMPERATURE; RESISTENCIA A LA TEMPERATURA; Temperature; TEMPERATURE RESISTANCE; Thermal effects; Thermodynamic stability; Thermodynamics; thermostability
• ISSN: 0006-3592; 1097-0290
• DOI: 10.1002/(SICI)1097-0290(19981105)60:3<292::AID-BIT4>3.0.CO;2-C

Irreversible combined pressure-temperature inactivation of the food quality related enzyme polyphenoloxidase was investigated. Inactivation rate constants (k) were obtained for about one hundred combinations of constant pressure (0.1-900 MPa) and temperature (25-77.5 degrees C). According to the Eyring and Arrhenius equation, activation volumes and activation energies, respectively, representing pressure and temperature dependence of the inactivation rate constant, were calculated for all temperatures and pressures studied. In this way, temperature and pressure dependence of activation volume and activation energy, respectively, could be considered. Moreover, for the first time, a mathematical model describing the inactivation rate constant of a food quality-related enzyme as a function of pressure and temperature is formulated. Such pressure-temperature inactivation models for food quality-related aspects (e.g., the spoilage enzyme polyphenoloxidase) form the engineering basis for design, evaluation, and optimization of new preservation processes based on the combined effect of temperature and pressure. Furthermore, the generated methodology can be used to develop analogous kinetic models for microbiological aspects, which are needed from a safety and legislative point of view, and other quality aspects, e.g., nutritional factors, with a view of optimal quality and consumer acceptance