Lipoxygenase as Blanching Index for Frozen Vegetable Soybeans

Sheu, S.C.; Chen, A.O.

doi:10.1111/j.1365-2621.1991.tb05300.x

Cited by 70 publications

(60 citation statements)

References 12 publications

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“…This is consistent with a 90% reduction of POD activity that occurred after blanching vegetable soybeans for 1.14 min at 100°C water [26]. Blanching time and calcium chloride concentration had significant effects on enzyme inactivation.…”

Section: Resultssupporting

confidence: 73%

“…The supernatant was used as the crude enzyme extract. POD activity was measured using a spectrophotometric method as described by [26] with some modifications. POD substrate solution was prepared freshly by mixing 0.1 mL guayacol, 0.1 mL hydrogen peroxide (30%), and 99.8 mL potassium phosphate buffer (0.1 M; pH 6.5), and homogenizing for 30 s, followed by transferring 1 mL into a 1-cm cuvette.…”

Section: Peroxidase (Pod) Assaymentioning

confidence: 99%

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Textural and Microbiological Qualities of Vegetable Soybean (Edamame) Affected by Blanching and Storage Conditions

Xu¹

2017

J Food Process Technol

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Vegetable soybean (edamame) is a highly perishable product. Blanching combined with cold storage is an excellent preservation method to extend edamame shelf-life. The effects of different blanching and storage conditions on textural and microbiological qualities of in-pod edamame were investigated. Blanching for 2.5 min or longer at 100°C water reduced peroxidase activity by over 98%. The thermal denaturation temperature of edamame beans increased 30ºC by blanching. The durations of blanching and refrigerated storage significantly influenced green color intensity and hardness of edamame beans. Green color intensity peaked as blanching time increased to 5 min, while the hardness of the beans decreased during blanching and cold storage. Yeast, mold, and total coliform bacteria were significantly reduced by blanching, and there was no significant increase in yeast and mold counts during refrigeration for ≤12 days. Addition of calcium chloride did not significantly enhance bean quality.

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Section: Resultssupporting

confidence: 73%

Section: Peroxidase (Pod) Assaymentioning

confidence: 99%

Textural and Microbiological Qualities of Vegetable Soybean (Edamame) Affected by Blanching and Storage Conditions

Xu¹

2017

J Food Process Technol

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“…Optimum pH for lipoxygenase activity depends on plant species: eggplant -pH 7.0 (López-Nicolás et al, 2001), sweet corn germ -pH 6.0-7.0 (Theerakulkait & Barrett, 1995), lupinus -pH 6.0-8.0 (Yoshie-Stark & Wäsche, 2004), soybean LOX-1 -pH 9, LOX-2 -pH 6.5 (Sheu & Chen, 1991). Gökmen, Bahceci, and Acar (2002) have reported that optimum pH for LOX obtained from green pea was at 6.0.…”

Section: Effect Of Ph On Enzyme Activitymentioning

confidence: 97%

Characterisation of lipoxygenase from pea seeds (Pisum sativum var. Telephone L.)

et al. 2009

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“…Ramesh et al (2002) reported the results of using pulsed microwave to blanch spinach, carrot, and bell peppers at 95°C, and established the kinetics of POD inactivation. Sheu and Chen (1991) studied blanching vegetable soybeans prior to freezing using lipoxygenase (LIP) and POD (auxiliary index) as indices. Because heat-stable POD is inactivated slowly during thermal treatments, complete inactivation of POD can take a long time and hence may cause significant damage to the texture and colour of the fruit and vegetables.…”

Section: Introductionmentioning

confidence: 99%

Effects of thermal treatment on colour and texture of Typha latifolia L.

Zhang¹,

Yunhua²,

Wang³

et al. 2012

International Agrophysics

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A b s t r a c t. Through the analysis of the residual activity of peroxidase (POD), chromatic aberration, shear intensity and shear power, the effects of different thermal treatment times at 100°C on the POD, surface colour and texture of Typha latifolia L. were evaluated. The results showed that the activity of POD decreased with the increasing thermal treatment time at 100°C. The regeneration amount of POD increased first for some time and then started to decrease with the treatment time. Thermal treatment times 1.0 and 1.5 min at 100°C exhibited maximum regeneration of POD for the samples stored at 20 and 37°C, respectively. The sample had acceptable texture and surface colour when they were treated at 100°C for 4 min because the POD in the sample was inactivated to an acceptable level.K e y w o r d s: colour, texture, regeneration of POD, pretreatment, vegetable processing INTRODUCTION Typha latifolia L., which is called 'pucai' vegetable in China, belongs to Typha genus. This vegetable is distributed all over the world. Typha latifolia L. is also growing in Poland, and its name is 'pa³ka szerokolistna'. It is used for industrial purposes. In English it is also called 'Bulrush, Common Bulrush, Broadleaf Cattail, Common Cattail, Great Reedmace'. In China, Typha latifolia L. is mostly grown in the lakes, canals or ponds in the south of the Yangtze River. The young stem of Typha latifolia L. is used as edible vegetable in traditional Chinese cuisines, while in other nations or regions it is often used as water-growth plant for landscaping and purification of water or as herb (Ke, 1998). In famous Huai-Yang Cuisine, belonging to Chinese 'Eight Great Cuisines', Typha latifolia L. is one of the most important vegetables for some famous dishes in Chinese restaurants and family meals (Zhou and Zhang, 2004). At present, the production of Typha latifolia L. reaches to about 20 000 tons each year in Southern China (Huai-an City Statistics Bureau, 2003). Unfortunately, it is very difficult to preserve the colour and texture of fresh Typha latifolia L. in cold or room storages (Li and Duan, 2004). Therefore, it is important to develop a preservation technology based on thermal treatment.Peroxidase (POD) enzyme affects the quality of vegetable products in postharvest storage and processing (Han, 1999). POD is a redox enzyme which can catalyze four different reactions: -peroxidation, -oxidation, -peroxide reaction -hydroxylation.The main reaction that POD catalyzes is peroxidation in which the substrates are peroxide and reducing agents (Wang, 1988). The main roles of POD in reducing vegetable quality include: enzymatic browning, development of offflavour especially in low acid vegetables during storage, and lipid oxidation. In the processing of Typha latifolia L., severe enzymatic browning and off-flavour would take place if the activity of POD in the products is not prohibited. Therefore, inactivation of POD in vegetables is necessary for the retention of product quality. In processing vegetables, thermal treatment is a ...

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Lipoxygenase as Blanching Index for Frozen Vegetable Soybeans

Cited by 70 publications

References 12 publications

Textural and Microbiological Qualities of Vegetable Soybean (Edamame) Affected by Blanching and Storage Conditions

Textural and Microbiological Qualities of Vegetable Soybean (Edamame) Affected by Blanching and Storage Conditions

Characterisation of lipoxygenase from pea seeds (Pisum sativum var. Telephone L.)

Effects of thermal treatment on colour and texture of Typha latifolia L.

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