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Record number 525790
Title Inactivation of peroxidase, pectinesterase and alkaline phosphatase in polymers as a model for irradiation of dried foodstuffs
Author(s) Roozen, J.P.
Source University. Promotor(en): W. Pilnik. - Wageningen : Pudoc - ISBN 9789022003848 - 11
Department(s) Food Chemistry Group
Publication type Dissertation, internally prepared
Publication year 1972
Keyword(s) effecten - elektrodialyse - elektroforese - enzymen - fermentatie - voedselbestraling - voedselbewaring - voedingsmiddelen - immobilisatie - industrie - plantaardige producten - druk - straling - opslag - groenteproducten - elektrochemie - effects - electrodialysis - electrophoresis - enzymes - fermentation - food irradiation - food preservation - foods - immobilization - industry - plant products - pressure - radiation - storage - vegetable products - electrochemistry
Categories Postharvest Treatment
Abstract

This thesis consists of a summary only of 6 refereed scientific papers published in Lebensmittel -Wissenschaft und -Technologie 3, 37-40 (1970); 4, 24-26, 93-96, 158-162, 196-200 (1971); 5, 128-131 (1972).

Aqueous solutions containing an enzyme (peroxidase, alkaline phosphatase, pectinesterase) and a polymer (carboxymethylcellulose, soluble starch, poIyvinylpyrrolidone, sodium pectate) were freeze-dried. The systems thus obtained were incubated over saturated salt solutions at various levels of water activity. They were then irradiated by an electron generator. The storage and radiation sensitivity of the enzymes depended on the polymer used in the model, the enzyme concentration, the humidity and the pH.

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