Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/4621
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dc.contributor.authorYemenicioğlu, Ahmet-
dc.date.accessioned2016-05-10T08:05:19Z
dc.date.available2016-05-10T08:05:19Z
dc.date.issued2002-04
dc.identifier.citationYemenicioğlu, A. (2002). Control of polyphenol oxidase in whole potatoes by low temperature blanching. European Food Research and Technology, 214(4), 313-319. doi:10.1007/s00217-001-0442-5en_US
dc.identifier.issn1438-2377
dc.identifier.issn1438-2377-
dc.identifier.urihttp://doi.org/10.1007/s00217-001-0442-5
dc.identifier.urihttp://hdl.handle.net/11147/4621
dc.description.abstractRusset Burbank potatoes can be blanched up to 60 min at 50 °C without any loss in firmness and without appearance of browning on their peels, eyes or infected areas. Low temperature blanching (LTB) for 45 min did not cause a significant reduction in crude polyphenol oxidase (PPO) activity (12%). However, when heating time was extended to 60 min, the activity and specific activity of the enzyme were reduced by 27-45% and 22-43% respectively. The remaining enzyme extracted from heated potatoes was partially purified 3.3-3.75-fold by 0-95% ammonium sulphate precipitation and dialysis, and its kinetic parameters were determined. The comparison of the kinetic parameters of PPO in control (Km=10.3 mM and Vmax/Km=0.15) and in 60 min heated potatoes (Km=13 mM and Vmax/Km=0.054) indicated the reduced affinity of the remaining enzyme to its substrate. Thus, LTB at 50 °C for 60 min not only inactivated part of the PPO activity but also reduced the kinetic capacity of remaining enzyme. Extending heating time to 75 min caused the appearance of slight browning on the peels and eyes of potatoes and reduced their firmness. The observed browning was due to the sharp drop in the Km that caused the activation of the PPO. Heating at 50 °C did not affect lipoxygenase activity, but the Km of the enzyme dropped from 0.4 to 0.15 mM and the enzyme became kinetically more reactive at low substrate concentrations. Covalently bound pectin methylesterase considerably activated (38%) by heating and this caused the drop of pH in potato tissues.en_US
dc.language.isoenen_US
dc.publisherSpringer Verlagen_US
dc.relation.ispartofEuropean Food Research and Technologyen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectBlanchingen_US
dc.subjectLipoxygenaseen_US
dc.subjectPectin methylesteraseen_US
dc.subjectPolyphenol oxidaseen_US
dc.subjectPotatoesen_US
dc.titleControl of polyphenol oxidase in whole potatoes by low temperature blanchingen_US
dc.typeArticleen_US
dc.institutionauthorYemenicioğlu, Ahmet-
dc.departmentIzmir Institute of Technology. Food Engineeringen_US
dc.identifier.volume214en_US
dc.identifier.issue4en_US
dc.identifier.startpage313en_US
dc.identifier.endpage319en_US
dc.identifier.wosWOS:000175338700009en_US
dc.identifier.scopus2-s2.0-1942497220en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.doi10.1007/s00217-001-0442-5-
dc.relation.doi10.1007/s00217-001-0442-5en_US
dc.coverage.doi10.1007/s00217-001-0442-5en_US
dc.identifier.scopusqualityQ1-
item.openairetypeArticle-
item.languageiso639-1en-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.grantfulltextopen-
item.fulltextWith Fulltext-
item.cerifentitytypePublications-
crisitem.author.dept03.08. Department of Food Engineering-
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
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