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Biochemical and Structural Changes of Taro (Colocasia esculenta) Tubers During Simple Thermal Treatments (Low Temperature) or in Combination with Chemicals

Author:
Aboubakar,, Bonciu, Camelia, Râpeanu, Gabriela, Njintang, Nicolas Y., Mbofung, Carl M., Bahrim, Gabriela
Source:
Food and bioprocess technology 2012 v.5 no.7 pp. 2739-2747
ISSN:
1935-5130
Subject:
Colocasia esculenta, activation energy, buffers, calcium chloride, catechol oxidase, heat inactivation, heat treatment, models, pH, phosphates, potassium chloride, sodium chloride, taro, temperature, tubers, Cameroon
Abstract:
The present study set out to study the structural and biochemical modification of taro (Colocasia esculenta) grown in Cameroon, through simple heating or in association with chemicals. Both techniques are known to inactivate the reactions of polyphenol oxidase. The textural analysis was performed on tubers heated in water, 0.5% NaCl and 1% NaCl solution at various times from 0 to 105 min. The result showed optimum pH and temperature for taro polyphenol oxidase (PPO) activity at pH 6.0 and t = 40 °C with 10 mM catechol in 0.1 M phosphate buffer as substrate. K ₘ and V ₘₐₓ values were about 7.317 ± 0.012 mM and 0.148 ± 0.0003 OD₄₃₀ ₙₘ/minute. Seven inhibitors were tested in this study, and the most effective inhibitors were found to be NaCl, CaCl2 and KCl. Kinetic studies showed that the thermal inactivation of taro PPO followed first-order kinetics, with an activation energy of E ₐ = 422.79 ± 0.52 kJ/mol. The textural modification of taro tubers during heating follows the kinetic of the fractional model. It was noticed that the activation energy increased with the concentration of NaCl.
Agid:
585259