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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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Autors principals: Lucrezia Sergio, Maria Pieralice, Donato Di Venere, Angela Cardinali
Format: Artigo
Idioma:Inglês
Publicat: University of Zagreb Faculty of Food Technology and Biotechnology 2007-01-01
Col·lecció:Food Technology and Biotechnology
Matèries:
artichoke
peroxidase
blanching
thermal inactivation
kinetic parameters
mathematical model
Accés en línia:http://hrcak.srce.hr/file/36393
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