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Temperature dependence of lipoxygenase heat inactivation; evaluation with linearly increasing temperature profiles
P Lopez1, J L de la Fuente, J Burgos
1Departamento de Ciencia y Tecnologia de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Spain.
Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung
|October 1, 1994
Abstract:
A non-isothermal kinetic method for evaluating the temperature dependence of enzyme heat inactivation has been developed from theoretical considerations. By using a non-linear regression software programme and enzyme activity data obtained along linearly increasing temperature profiles, z values of lipoxygenase were obtained in single experiments, substantially reducing time, cost, and labour. The z values so obtained were slightly dependent on heating rate, varying from 4.11 degrees C at a rate of heating of 2.56 degrees C/min to 4.66 degrees C at a heating rate of 1.48 degrees C/min.