Abstract
The combined effects of heat treatment and antioxidant addition on residual peroxidase activity and isoenzyme patterns of green peas were compared with heat treatment alone. The changes of pea peroxidase isoenzyme patterns during heat treatment of crude extracts with and without antioxidants were observed by analytical thin-layer isoelectric focusing (pH 3·5–9·5). The determination of peroxidase activities in the heat-treated samples was in agreement with an overall decrease in the number of isoenzymes detected by specific staining of the polyacrylamide gels. The antioxidants during heat treatment decreased the apparent number of peroxidase isoenzymes as well as the residual peroxidase activity. The antioxidants, TBHQ, BHA, BHT, and α-tocopherol were tested at concentrations ranging from 4 × 10 −6, m to 1 × 10 −2, m .
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