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Kinetic study of high hydrostatic pressure processing on polyphenol oxidase from raspberry

Jun Jiang, Yan Zhang, Xiaojun Liao, Xiao Hu, Sun ZhiJian

Open publisher page 1 citations

Abstract

High hydrostatic pressure technique(HHP)was used to inactivate the polyphenol oxidase(PPO)of raspberry for making raspberry products fresher and raising their added value. The inactivation kinetics of polyphenol oxidase(PPO)under HHP was investigated. The results showed that the activity of raspberry PPO gradually decreased with the pressure increasing and/or the holding time extending,in spite that the PPO was activated under low pressure for short holding time. Residual activity of PPO was 40. 976% treated by 600MPa for 45 minutes. Further,the inactivation of PPO under HHP can be adequately described by the first-order model,and the effect of pressure on the inactivation of PPO can be analyzed with Eyring equation. With the pressure increasing,the PPO inactivation rate constants k increased and the decimal reduction time D reduced. The Zp and Va were 917. 431MPa and-6. 020cm3/mol respectively.

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What this paper is about

High hydrostatic pressure technique(HHP)was used to inactivate the polyphenol oxidase(PPO)of raspberry for making raspberry products fresher and raising their added value. The inactivation kinetics of polyphenol oxidase(PPO)under HHP was investigated. The results showed that the activity of raspberry PPO gradually decreased with the pressure increasing and/or the holding time extending,in spite that the PPO was activated under low pressure for short holding time. Residual activity of PPO was 40. 976% treated by 600MPa for 45 minutes. Further,the inactivation of PPO under HHP can be adequately described by the first-order model,and the effect of pressure on the inactivation of PPO can be analyzed with Eyring equation. With the pressure increasing,the PPO inactivation rate constants k increased and the decimal reduction time D reduced. The Zp and Va were 917. 431MPa and-6. 020cm3/mol respectively.

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Available abstract

High hydrostatic pressure technique(HHP)was used to inactivate the polyphenol oxidase(PPO)of raspberry for making raspberry products fresher and raising their added value. The inactivation kinetics of polyphenol oxidase(PPO)under HHP was investigated. The results showed that the activity of raspberry PPO gradually decreased with the pressure increasing and/or the holding time extending,in spite that the PPO was activated under low pressure for short holding time. Residual activity of PPO was 40. 976% treated by 600MPa for 45 minutes. Further,the inactivation of PPO under HHP can be adequately described by the first-order model,and the effect of pressure on the inactivation of PPO can be analyzed with Eyring equation. With the pressure increasing,the PPO inactivation rate constants k increased and the decimal reduction time D reduced. The Zp and Va were 917. 431MPa and-6. 020cm3/mol respectively.

Key concepts: Polyphenol oxidase, Hydrostatic pressure, Chemistry, Blowing a raspberry, Food science, Polyphenol, Kinetics, D-value

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