Abstract
Lipoxygenase (LOX) inactivation due to a combined pressure (up to 700 MPa) and temperature (-10 to 70°C) treatment was studied in a model system i.e. commercially purified soybean LOX (0.4 mg/mL) in Tris HCl buffer (10mM;pH9). LOX inactivation in green bean juice and intact green beans ( in situ study) were investigated to study the influnece of natural intrinsic food complexity on the LOX inactivation kinetics. It was noticed that LOX could be irreversibly inactivated by a high pressure-temperature treatment both in soybean and in green beans. The inactivation followed a first order reaction. Studies on green beans showed that the pressure needed to obtain the same rate of LOX inactivation at a certain temperature was higher in green bean juice than intact green beans. Based on the kinetic data obtained, a mathematical model describing pressure temperature dependence of D values for LOX inactivation and iso- D -value contour diagrams for LOX inactivation either in the model system or in the real food product as a function of pressure and temperature were constructed.
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