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Peroxidase and lipoxygenase influence on stability of polyunsaturated fatty acids in sweet corn (Zea mays L.) during frozen storage
- Rodriguez-Saona, L.E., Barrett, D.M., Selivonchick, D.P.
- Journal of food science 1995 v.60 no.5 pp. 1041-1044
- water content, corn, seeds, lipoxygenase, peroxidase, linoleic acid, linolenic acid, enzyme activity, lipid peroxidation, frozen storage, duration, food packaging, blanching, fatty acids, peroxide value, cultivars
- The effect of blanching treatments and packaging materials on lipoxygenase (LOX) and peroxidase (POD) activity and fatty acid stability of two cultivars of sweet corn (Jubilee and GH-2684) were evaluated during 9 mo storage at-20 degrees C. Complete inactivation of LOX and POD was obtained with 9 and 15 min of steam blanching, respectively. Relative fatty acid content revealed no change in fatty acid composition during storage. Control of degradation of polyunsaturated fatty acids (PUFA) did not depend on oxygen permeability of different packaging materials. Blanching had little effect on PUFA degradation after 9 mo storage.