Kinetic Models of Peroxidase Inactivation in <i>Capsella bursa-pastoris</i> during Blanching

WU Haiyan; SHI Xiaoling; YUAN Qiumei

doi:10.13386/j.issn1002-0306.2022060096

Volume 44 Issue 5

Feb. 2023

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Science and Technology of Food Industry > 2023 > 44(5): 67-73. > DOI: 10.13386/j.issn1002-0306.2022060096

WU Haiyan, SHI Xiaoling, YUAN Qiumei. Kinetic Models of Peroxidase Inactivation in Capsella bursa-pastoris during Blanching[J]. Science and Technology of Food Industry, 2023, 44(5): 67−73. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022060096.

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Kinetic Models of Peroxidase Inactivation in Capsella bursa-pastoris during Blanching

WU Haiyan^{1, 2,},
SHI Xiaoling³,
YUAN Qiumei^{1, 2}

1.
Nantong College of Science and Technology, Nantong 226007, China
2.
Nantong Key Laboratories of Agrobiotechnology, Nantong 226007, China
3.
Nantong Food and Drug Supervision and Inspection Center, Nantong 226006, China

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Received Date: June 12, 2022
Available Online: December 30, 2022

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Abstract

Abstract

The inactivation kinetic of peroxidase in Capsella bursa-pastoris during blanching was evaluated using first-order, Weibull, and Logistic models. The goodness-of-fit of the three tested models was assessed using the coefficient of determination (R²), chi-square (x²), root mean square error (RMSE), accuracy factor (A_f), bias factor (B_f). Moreover, the best goodness-of-fit model was used to predict the blanching process according to the content of vitamin C. The results indicated that the Logistic model was most suitable than other models for predicting POD inactivation. The performance of the Logistic model indicated a strong fit by the high coefficient of determination (R²=0.9980) and low prediction error (x²=0.96×10⁻⁴, RMSE=0.0097, A_f=1.1304, B_f=1.0070). While the blanching inactivated 95% peroxidase activity in Capsella bursa-pastoris, the relative enzyme activity of POD was 0.050±0.001 after blanching at 100 ℃ for 20 s and 80 ℃ for 287 s according to Logistic model. There was a significant difference in vitamin C content after blanching, high-temperature-short-time blanching could reduce the loss of vitamin C. The inactivation kinetic model of POD can predict the blanching process conditions, which can reduce the loss of heat-sensitive nutrients such as vitamin C.
- Capsella bursa-pastoris,
- peroxidase,
- blanching,
- kinetic model

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