Thermal Stabilities of Peroxidases from Fresh Pinto Beans

ABSTRACT Heat stabilities of crude and partially purified soluble (SPOX), ionically bound (IPOX) and total peroxidase (TPOX) from fresh pinto beans were investigated at 55–90°C. Heat inactivation of peroxidase (POX) followed first‐order reaction kinetics. Each inactivation curve consisted of two lin...

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Veröffentlicht in:	Journal of food science 1998-11, Vol.63 (6), p.987-990
Hauptverfasser:	YEMENICIOGLU, A, ÖZKAN, M, CEMEROGLU, B
Format:	Artikel
Sprache:	eng
Schlagworte:	Beans Biological and medical sciences Chemistry Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology Heat heat activation heat inactivation peroxidase pinto beans purification
Online-Zugang:	Volltext
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