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Kinetic Characterization and Thermal Inactivation of Peroxidase in Aqueous Extracts from Sweet Corn and Waxy Corn

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Abstract

The objective of this study was to evaluate the activity, kinetic behavior, and thermal inactivation kinetics of peroxidase (POD) in aqueous extracts from two kinds of milk ripe stage corn, sweet corn and waxy corn. Optimum activities using guaiacol as the hydrogen donor were obtained for sweet corn at pH 4.8 and for waxy corn at pH 6.0. The kinetics of POD showed characteristics which were dependent upon the concentrations of guaiacol and H2O2. The guaiacol K m values for sweet corn POD and waxy corn POD were 11.01 and 23.01 mM, respectively, whereas the H2O2 K m values for sweet corn POD and waxy corn POD were 2.85 and 0.33 mM, respectively. Thermal treatment of enzymatic aqueous extracts was carried out at different time–temperature combinations in the range of 0–25 min and 60–85 °C. Arrhenius plot determination and calculated thermodynamic parameters suggested that the inactivation of POD followed first-order reaction kinetics, and the activation energy (E a) for inactivation of sweet corn POD (114.36 kJ/mol) was slightly lower compared with waxy corn POD (119.72 kJ/mol). There were several notable similarities between the inactivation kinetics in the two corn cultivars.

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Acknowledgments

The authors would like to thank the financial support from Jiangsu Academy of Agricultural Sciences for Innovation in Agriculture Science and Technology [project no. CX (11) 4026].

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Authors and Affiliations

  1. Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, 210014, People’s Republic of China

    Fuguo Liu, Liying Niu, Dajing Li & Chunquan Liu

  2. Engineering Research Center for Agricultural Products Processing, National Agricultural Science and Technology Innovation Center in East China, Nanjing, 210014, People’s Republic of China

    Fuguo Liu, Liying Niu, Dajing Li & Chunquan Liu

  3. Department of Food Science and Technology, Ginling College, Nanjing Normal University, 122# Ninghai Road, Nanjing, 210097, People’s Republic of China

    Fuguo Liu & Bangquan Jin

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  1. Fuguo Liu
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  2. Liying Niu
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Correspondence to Chunquan Liu.

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Liu, F., Niu, L., Li, D. et al. Kinetic Characterization and Thermal Inactivation of Peroxidase in Aqueous Extracts from Sweet Corn and Waxy Corn. Food Bioprocess Technol 6, 2800–2807 (2013). https://doi.org/10.1007/s11947-012-0996-1

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  • DOI: https://doi.org/10.1007/s11947-012-0996-1

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