Thermal inactivation kinetics of peroxidase and polyphenol oxidase in long bean (Vigna sesquipedalis) and the changes in their activities during storage

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Thermal inactivation kinetics of peroxidase and polyphenol oxidase in long bean (Vigna sesquipedalis) and the changes in their activities during storage

The thermal inactivation kinetics by hot water blanching of peroxidase and polyphenol oxidase in long beans (Vigna sesquipedalis) was investigated. Kinetic parameters such as the inactivation rate constant, activation energy and decimal reduction time were also determined. Peroxidase exhibited a bip...

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Bibliographic Details
Published in:	Chiang Mai Journal of Science
Main Author:	Hun L.T.; Wangrangsimakul S.; Wani W.A.; Yong E.L.; Adnan A.; Tan E.T.T.; Ching L.C.; Yin O.S.; Abdul-Azi A.; El-Enshasy H.A.; Aziz R.
Format:	Article
Language:	English
Published:	Chiang Mai University 2017
Online Access:	https://www.scopus.com/inward/record.uri?eid=2-s2.0-85023748926&partnerID=40&md5=a91b992e9e4e471ffc854f533ae9033b

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