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Effect of water content and temperature on inactivation kinetics of myrosinase in broccoli (Brassica oleracea var. italica)

Author:
Oliviero, T., Verkerk, R., Van Boekel, M.A.J.S., Dekker, M.
Source:
Food chemistry 2014 v.163 pp. 197-201
ISSN:
0308-8146
Subject:
Brassica oleracea var. italica, broccoli, enzymatic hydrolysis, freeze drying, glucosinolates, health promotion, human health, inactivation temperature, isothiocyanates, kinetics, thioglucosidase, water content
Abstract:
Broccoli belongs to the Brassicaceae plant family consisting of widely eaten vegetables containing high concentrations of glucosinolates. Enzymatic hydrolysis of glucosinolates by endogenous myrosinase (MYR) can form isothiocyanates with health-promoting activities. The effect of water content (WC) and temperature on MYR inactivation in broccoli was investigated. Broccoli was freeze dried obtaining batches with WC between 10% and 90% (aw from 0.10 to 0.96). These samples were incubated for various times at different temperatures (40–70°C) and MYR activity was measured. The initial MYR inactivation rates were estimated by the first-order reaction kinetic model. MYR inactivation rate constants were lower in the driest samples (10% WC) at all studied temperatures. Samples with 67% and 90% WC showed initial inactivation rate constants all in the same order of magnitude. Samples with 31% WC showed intermediate initial inactivation rate constants. These results are useful to optimise the conditions of drying processes to produce dried broccoli with optimal MYR retention for human health.
Agid:
5422641