Thermostability of Soluble and Bound Peroxidases from Artichoke and a Mathematical Model of Its Inactivation Kinetics

Soluble peroxidases (SP), and ionically (IBP) and covalently (CBP) bound peroxidases were extracted from leaves and edible part of artichoke heads (heart). The peroxidase (POD) forms showed a characteristic electrophoretic pattern; in particular SP and IBP forms showed nearly the same pattern, while...

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Κύριοι συγγραφείς:	Lucrezia Sergio, Maria Pieralice, Donato Di Venere, Angela Cardinali
Μορφή:	Artigo
Γλώσσα:	Inglês
Έκδοση:	University of Zagreb Faculty of Food Technology and Biotechnology 2007-01-01
Σειρά:	Food Technology and Biotechnology
Θέματα:	artichoke peroxidase blanching thermal inactivation kinetic parameters mathematical model
Διαθέσιμο Online:	http://hrcak.srce.hr/file/36393
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