The application of supercritical carbon dioxide for the stabilization of native and commercial polyphenol oxidases and peroxidases in cloudy apple juice (cv. Golden Delicious)
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- 作者：Krystian Marszałek ; krystian.marszalek@ibprs.pl ; Bartosz Kruszewski ; Łukasz Woźniak ; Sylwia Skąpska
- 关键词：Supercritical carbon dioxide ; Apple juice ; Polyphenol oxidase ; Peroxidase ; Inactivation kinetics ; Models
- 刊名：Innovative Food Science & Emerging Technologies
- 出版年：2017
- 出版时间：February 2017
- 年：2017
- 卷：39
- 期：Complete
- 页码：42-48
- 全文大小：404 K
- 卷排序：39
文摘
SCCD caused significant inactivation of native and commercial PPO and POD. Higher temperature and pressure resulted in a rise of the k- and decrease of D-value. POD was more thermal and pressure resistant compared to PPO. Native enzymes were more pressure and temperature resistant compared to commercial. Ea decreased and Va increased with rising the pressure and temperature, respectively.