Lipoxygenase inactivation kinetics and quality-related enzyme activities of narrow-leafed lupin seeds and flakes
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- 作者：Michael Stephanya ; michael.stephany@ivv.fraunhofer.de" class="auth_mail" title="E-mail the corresponding author ; Philipp Eckerta ; Stephanie Bader-Mittermaiera ; Ute Schweiggert-Weisza ; Reinhold Carleb ; c
- 关键词：Lupinus angustifolius ; Endogenous enzymes ; LOX inactivation ; Hydrothermal treatment ; Kinetics
- 刊名：LWT - Food Science and Technology
- 出版年：2016
- 出版时间：May 2016
- 年：2016
- 卷：68
- 期：Complete
- 页码：36-43
- 全文大小：745 K
文摘
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First-time determination of enzyme activities during lupin seed maturation.
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Opposed change of LOX activity compared to lipase and peroxidase.
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Effective LOX reduction by hydrothermal treatment of seeds and de-oiled flakes.
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Ea and DT values for integral seeds significantly lower than for flakes.
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Conditioning of integral seeds at 80 °C strongly recommended.