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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Bibliographic Details
Published in:Food Technology and Biotechnology
Main Authors: Lucrezia Sergio, Maria Pieralice, Donato Di Venere, Angela Cardinali
Format: Article
Language:English
Published: University of Zagreb Faculty of Food Technology and Biotechnology 2007-01-01
Subjects:
artichoke
peroxidase
blanching
thermal inactivation
kinetic parameters
mathematical model
Online Access:http://hrcak.srce.hr/file/36393

Internet

http://hrcak.srce.hr/file/36393

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