Effect of electric fields on the activity of polyphenol oxidases
J.H. Castorena–García, F.J. Martínez-Montes, M.R. Robles-López, J.S. Welti-Chanes, H. Hernández-Sánchez and R.R. Robles-de-la-Torre
Non-pulsed electric fields are a good alternative for the inactivation of food related enzymes.
In this system there is no physical contact between the food sample and the electrodes and therefore the temperature remains constant during the process.
PPO from avocado was insensitive to frequencies above 1000 Hz, however, below this level, the enzyme was inactivated to a RA of 15%.
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