Characterization and Inactivation by Thermal and Pressure Processing of Strawberry (Fragaria Ananassa) Polyphenol Oxidase: A Kinetic Study

Polyphenol oxidase (PPO) was isolated from strawberries (Fragaria ananassa) and some of its biochemical characteristics were studied. The optimum pH for strawberry PPO activity was pH = 5.0. Kmand Vmaxvalues were 5.95 mm and 133.8 A420nm/min using a 50 mm catechol substrate solution. Kinetic studies showed that the thermal inactivation of strawberry PPO followed biphasic kinetics, resulting in an activation energy of 314.1 kJ/mol for the labile fraction and 321.3 kJ/mol for the stable fraction. Pressure/temperature inactivation of the stable fraction of strawberry PPO can be adequately described by a first-order model. Pressure and temperature were found to act synergistically, except in the high temperature–low pressure region where an antagonistic effect was observed. A second-degree polynomial model was successfully applied to describe the temperature/pressure dependence of the inactivation rate constants of the stable strawberry PPO fraction.