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Control of polyphenol oxidase and pe...

Miyawaki, Miyuki.

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Control of polyphenol oxidase and pectin methylesterase activities by ultra high pressure.

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Control of polyphenol oxidase and pectin methylesterase activities by ultra high pressure./
Author:	Miyawaki, Miyuki.
Description:	213 p.
Notes:	Adviser: Barry G. Swanson.
Contained By:	Dissertation Abstracts International67-05B.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3218250
ISBN:	9780542674884

Control of polyphenol oxidase and pectin methylesterase activities by ultra high pressure.
Miyawaki, Miyuki.

Control of polyphenol oxidase and pectin methylesterase activities by ultra high pressure. - 213 p.

Adviser: Barry G. Swanson.

Thesis (Ph.D.)--Washington State University, 2006.

Fruit and vegetable processing aims for preservation of foods with acceptable quality and extended shelf life by minimizing the changes in natural color, texture, and flavor. Development of rapid determination methods of intrinsic enzyme activities to evaluate the adequacy of processing methods as well as selections of processing methods to control enzyme activities are of technological and economical importance to the food industry.

ISBN: 9780542674884Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Control of polyphenol oxidase and pectin methylesterase activities by ultra high pressure.
LDR:03231nam 2200301 a 45 001 945791
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020 $a 9780542674884
035 $a (UMI)AAI3218250
035 $a AAI3218250
040 $a UMI $c UMI
100 1 $a Miyawaki, Miyuki. $3 1269204
245 1 0 $a Control of polyphenol oxidase and pectin methylesterase activities by ultra high pressure.
300 $a 213 p.
500 $a Adviser: Barry G. Swanson.
500 $a Source: Dissertation Abstracts International, Volume: 67-05, Section: B, page: 2293.
502 $a Thesis (Ph.D.)--Washington State University, 2006.
520 $a Fruit and vegetable processing aims for preservation of foods with acceptable quality and extended shelf life by minimizing the changes in natural color, texture, and flavor. Development of rapid determination methods of intrinsic enzyme activities to evaluate the adequacy of processing methods as well as selections of processing methods to control enzyme activities are of technological and economical importance to the food industry.
520 $a Polyphenol oxidase (PPO) catalyzes oxidation of phenolic compounds into o-quinones resulting in discoloration of fruits and vegetables. A rapid fluorescence oxygen probe method for the determination of PPO activity was developed and its performance compared to the conventional spectrophotometric method. The fluorescence oxygen probe method enables the direct determination of diphenol oxidase activity of PPO in fruit homogenates in a reasonably short time.
520 $a Nonthermal ultra high pressure (UHP) processing potentially inhibits intrinsic PPO activity. Combined exogenous cysteine proteases papain, bromelain, and ficin, and UHP treatments, involving the addition of EDTA and cysteine as activators for the proteases, were evaluated to inhibit Granny Smith apple PPO activity. Papain inhibited PPO activity in apple homogenates in the presence of cysteine during incubation at 25°C. PPO activity in apple homogenates containing papain and cysteine was inhibited by UHP treatment at 600 MPa and an initial temperature of 25°C. UHP treated apple homogenates containing only cysteine exhibited little discoloration during storage. The combined method adding papain and cysteine to apple homogenates followed by UHP treatment is a potential application for color preservation of apple products.
520 $a Pectin methylesterase (PME) catalyzes deesteriiication of pectins resulting in increased firmness of fruit and vegetable tissues. PME exhibits stability under combined pressures and temperatures compared to individual pressures or temperature treatments. Combined mild heat and UHP treatments of strawberries were examined to assess potential increases in fruit firmness attributed to endogenous PME activity and exogenous CaCl2. The addition of CaCl2 to syrups in packaged strawberries enhanced the firmness of strawberries treated with UHP at ambient temperature.
590 $a School code: 0251.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0359
710 2 $a Washington State University. $3 678588
773 0 $t Dissertation Abstracts International $g 67-05B.
790 $a 0251
790 1 0 $a Swanson, Barry G., $e advisor
791 $a Ph.D.
792 $a 2006
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3218250