naa a22 4500 510725465 CHVBK 20180411082933.0 cr unu---uuuuu 180411e20131201xx s 000 0 eng 10.1007/s11947-012-1019-y doi (NATIONALLICENCE)springer-10.1007/s11947-012-1019-y Inactivation of Peroxidase by Ultraviolet-Visible Irradiation: Effect of pH and Melanoidin Content [Elektronische Daten] [Víctor Falguera, Anthony Moulin, Laurent Thevenet, Albert Ibarz] Ultraviolet-visible irradiation has been proved to be effective in inactivating microorganisms and some enzymes in some foodstuff such as fruit juices and other derivatives. This piece of work provides some details that may help to understand the interaction between ultraviolet-visible radiation and horseradish peroxidase. When this enzyme is subjected to this process, the first stage of activation is observed, followed by the second stage of inactivation. Both activation and inactivation phases largely depend on the pH and less so on the temperature at which irradiation is performed. Peroxidase inactivation can be properly described by a kinetic model in which two consecutive steps are assumed and also by means of the Weibull equation. The study of the behavior of peroxidase in irradiated solutions that contain different concentrations of melanoidin leads to the conclusion that the enzyme is most affected by the radiation between 225 and 275nm. Springer Science+Business Media New York, 2012 Peroxidase nationallicence Ultraviolet nationallicence Irradiation nationallicence Melanoidin nationallicence Kinetics nationallicence Falguera Víctor Food Technology Department, Universitat de Lleida, Av. Rovira Roure, 191, 25198, Lleida, Spain aut Moulin Anthony Institut Universitaire de Technologie (IUT) Créteil-Vitry, Avenue du Général de Gaulle, 61, 94010, Créteil, France aut Thevenet Laurent Institut Universitaire de Technologie (IUT) Créteil-Vitry, Avenue du Général de Gaulle, 61, 94010, Créteil, France aut Ibarz Albert Food Technology Department, Universitat de Lleida, Av. Rovira Roure, 191, 25198, Lleida, Spain aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/12(2013-12-01), 3627-3633 1935-5130 6:12<3627 2013 6 11947 https://doi.org/10.1007/s11947-012-1019-y text/html Onlinezugriff via DOI 1 brief-communication jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-1019-y text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Falguera Víctor Food Technology Department, Universitat de Lleida, Av. Rovira Roure, 191, 25198, Lleida, Spain aut NATIONALLICENCE 700 1- Moulin Anthony Institut Universitaire de Technologie (IUT) Créteil-Vitry, Avenue du Général de Gaulle, 61, 94010, Créteil, France aut NATIONALLICENCE 700 1- Thevenet Laurent Institut Universitaire de Technologie (IUT) Créteil-Vitry, Avenue du Général de Gaulle, 61, 94010, Créteil, France aut NATIONALLICENCE 700 1- Ibarz Albert Food Technology Department, Universitat de Lleida, Av. Rovira Roure, 191, 25198, Lleida, Spain aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/12(2013-12-01), 3627-3633 1935-5130 6:12<3627 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer