Thermal and high pressure inactivation of lipoxygenase in tomato juice
Peeters, L.; Meerts, B.; Hendrickx, M.
Communications in Agricultural and Applied Biological Sciences 69(2): 223-226
2004
ISSN/ISBN: 1379-1176 PMID: 15560227 Document Number: 580667
The effect of temperature and high pressure on the inactivation of lipoxygenase (LOX) in tomato juice was studied. Thermal treatment of tomato juice was performed in a temperature controlled water bath, whereas pressure treatment was carried out in a multi-vessel high pressure equipment. LOX in tomato juice lost its activity after 3 minutes at 60 degrees C. At 47.5-60.0 degrees C, LOX inactivation in tomato juice showed a biphasic behaviour. At 5 and 20 degrees C, LOX was completely inactivated after 13 minutes at 600 MPa. At 350-550 MPa, LOX inactivation showed a biphasic behaviour at both 5 and 20 degrees C. This biphasic behaviour can be explained by the presence of 3 isozymes of LOX, differing in pressure stability.