Effect of combined high pressure and thermal treatment on kiwifruit peroxidase.

@article{Fang2008EffectOC,
  title={Effect of combined high pressure and thermal treatment on kiwifruit peroxidase.},
  author={Liang Fang and Bo Jiang and Tao Zhang},
  journal={Food chemistry},
  year={2008},
  volume={109 4},
  pages={802-7}
}
The effects of high pressure and heat treatments on peroxidase (POD) activity in kiwifruit were investigated. Pressure levels ranging from 200 to 600MPa and temperatures varying from 10 to 50°C were applied for up to 30min. Assays were carried out on crude peroxidase in kiwifruit juice and on partially purified peroxidase in a model system. Pressures higher than 400MPa could be combined with mild heat (⩽50°C) to accelerate enzyme inactivation. Prolongation of the exposure time had no great… CONTINUE READING