naa a22 4500 510725880 CHVBK 20180411082935.0 cr unu---uuuuu 180411e20131001xx s 000 0 eng 10.1007/s11947-012-0996-1 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0996-1 Kinetic Characterization and Thermal Inactivation of Peroxidase in Aqueous Extracts from Sweet Corn and Waxy Corn [Elektronische Daten] [Fuguo Liu, Liying Niu, Dajing Li, Chunquan Liu, Bangquan Jin] 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 23.01mM, respectively, whereas the H2O2 K m values for sweet corn POD and waxy corn POD were 2.85 and 0.33mM, respectively. Thermal treatment of enzymatic aqueous extracts was carried out at different time-temperature combinations in the range of 0-25min 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 (114.36kJ/mol) was slightly lower compared with waxy corn POD (119.72kJ/mol). There were several notable similarities between the inactivation kinetics in the two corn cultivars. Springer Science+Business Media New York, 2012 Peroxidase nationallicence Sweet corn nationallicence Waxy corn nationallicence Kinetic characterization nationallicence Thermal inactivation nationallicence Liu Fuguo Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, 210014, Nanjing, People's Republic of China aut Niu Liying Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, 210014, Nanjing, People's Republic of China aut Li Dajing Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, 210014, Nanjing, People's Republic of China aut Liu Chunquan Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, 210014, Nanjing, People's Republic of China aut Jin Bangquan Department of Food Science and Technology, Ginling College, Nanjing Normal University, 122# Ninghai Road, 210097, Nanjing, People's Republic of China aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/10(2013-10-01), 2800-2807 1935-5130 6:10<2800 2013 6 11947 https://doi.org/10.1007/s11947-012-0996-1 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0996-1 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Liu Fuguo Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, 210014, Nanjing, People's Republic of China aut NATIONALLICENCE 700 1- Niu Liying Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, 210014, Nanjing, People's Republic of China aut NATIONALLICENCE 700 1- Li Dajing Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, 210014, Nanjing, People's Republic of China aut NATIONALLICENCE 700 1- Liu Chunquan Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, 210014, Nanjing, People's Republic of China aut NATIONALLICENCE 700 1- Jin Bangquan Department of Food Science and Technology, Ginling College, Nanjing Normal University, 122# Ninghai Road, 210097, Nanjing, People's Republic of China aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/10(2013-10-01), 2800-2807 1935-5130 6:10<2800 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer