Title
Peroxidase and Lipoxygenase Influence on Stability of Polyunsaturated Fatty Acids in Sweet Corn (Zea mays L.) during Frozen Storage
Date Issued
01 January 1995
Access level
metadata only access
Resource Type
journal article
Author(s)
Universidad Estatal de Oregón
Abstract
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°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. Copyright © 1995, Wiley Blackwell. All rights reserved
Start page
1041
End page
1044
Volume
60
Issue
5
Language
English
OCDE Knowledge area
Bioquímica, Biología molecular
Subjects
Scopus EID
2-s2.0-0000527240
Source
Journal of Food Science
ISSN of the container
00221147
Sources of information:
Directorio de Producción Científica
Scopus