Abstract
Effect of heat and thermosonication on inactivation kinetics of peroxidase in seedless guava have been studied over a temperature range of 80-95°C. Application of thermosonication was studied at 25, 50 and 75% of radiation intensity at the same temperature range. Ultrasonic wave’s intensity had significant(P<0.05) effect on peroxidase inactivation rate except the 25% intensity radiation. In both treatments, the enzyme kinetics showed a first-order kinetics model with monophasic behaviour. The activation energy, the rate constants were estimated which proving that the enzyme became more heat labile. Therefore, thermosonication can affect a process with reduced processing time and increased efficiency.
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Claims 4
Claim · model-written summary
Ultrasound intensity significantly affected peroxidase inactivation rate except at 25% intensity.
- Taxon
- seedless guavae1
- Treatment
- Ultrasonic wave’s intensitye0
- Outcome
- peroxidase inactivation ratee0
- Comparator
- 25% intensity radiatione0
Not reportedDirection
Verbatim
e0“Ultrasonic wave’s intensity had significant(P<0.05) effect on peroxidase inactivation rate except the 25% intensity radiation.”
e1“peroxidase in seedless guava”
Claim · model-written summary
Heat and thermosonication inactivation both followed first-order kinetics with monophasic behaviour.
Verbatim
e0“In both treatments, the enzyme kinetics showed a first-order kinetics model with monophasic behaviour.”
e1“peroxidase in seedless guava”
Claim · model-written summary
The enzyme became more heat labile based on estimated activation energy and rate constants.
Verbatim
e0“The activation energy, the rate constants were estimated which proving that the enzyme became more heat labile.”
e1“peroxidase in seedless guava”
Claim · model-written summary
The authors conclude thermosonication reduces processing time and increases efficiency.
Verbatim
e0“thermosonication can affect a process with reduced processing time and increased efficiency.”
e1“peroxidase in seedless guava”