earticle

영어

The heat tolerance and the inactivation kinetics of peroxidase (POD) and polyphenol oxidase (PPO) in pineapples(Ananas comosus) were studied in the temperature range 45-95oC. The kinetic parameters, such as deactivation rate constant(k), activation energy (Ea), and decimal reduction rate (D) of the thermal inactivation process, were determined. POD inpineapples showed biphasic inactivation behavior at temperatures range 45-75oC but was monophasic at 85-95oC. Thisindicate that POD has 2 isozymes, namely heat labile and heat resistant, with Ea of 68.79 and 93.23 kJ/mol, respectively. Onthe other hand, the heat denaturation of pineapple PPO could be described as simple monophasic first-order behavior with Eaof 80.15 kJ/mol. Thus, the results of this study is useful in blanching technology where it shows a shortened time with highertemperature can be applied. The determination of the heat tolerance and inactivation POD and PPO, at different temperaturerange as done in the present work, was very important to improve the blanching process. This also will help to optimize thepineapple canning process which is one of the most important food industries in many tropical regions.