Year 2020, Volume 6 , Issue 4, Pages 248 - 260 2020-08-19

Modeling and simulation of the inactivation of polyphenol oxidase enzyme in foods
Gıdalarda polifenol oksidaz enzimi inaktivasyonunun modellenmesi ve simülasyonu

Gonca BİLGE [1]


The aim of this study was to realize more realistic models for the inhibition of browning reactions and nutritional losses and for keeping the fruit vegetables fresh, by inactivating of polyphenol oxidase (PPO) enzyme in real temperature and pressure scenarios. High pressure and heat treatment applications are dynamic methods and modeling should be done by taking into consideration the heating-cooling times and temperature changes, pressurization-expansion times and pressure changes as applied in the industry, not at constant pressure and temperature values. For this purpose, the studies on inactivation of polyphenol oxidase (PPO) enzyme in pineapple puree and apple juice samples under constant pressure and temperature conditions were modeled and the inactivation profile in non-constant temperature and pressure values were predicted. It was observed that the highest PPO inactivation was achieved with a rate of 98.8% in the scenario where three repetitive pressure cycles were applied. By adapting these simulation models to different enzymes in different fruits and vegetables, it would be possible to benefit from the methods applied for enzyme inactivation in the food industry.

Bu çalışmanın amacı polifenol oksidaz (PPO) enziminin gerçek sıcaklık ve basınç senaryolarındaki inaktivasyon simülasyonlarının yapılması ile meyve ve sebzelerin daha taze kalması, esmerleşme reaksiyonlarının ve besin kayıplarının önlenmesinde daha gerçekçi modellerin ortaya konulmasıdır. Isıl işlem ve yüksek basınç uygulamaları dinamik yöntemler olup sabit sıcaklık ve basınç değerlerinde yapılan modeller yetersiz olmaktadır. Modellerin endüstride uygulandığı şekilde yani ısınma-soğuma süreleri ve sıcaklık değişimleri ile basınçlama-genleşme süreleri ve basınç değişimleri göz önüne alınarak yapılması gerekmektedir. Bu amaçla sabit sıcaklık ve basınç koşullarında ananas püresi ve elma suyu örneklerinde PPO enziminin inaktivasyonu üzerine yapılan çalışmalar modellenerek sabit olmayan sıcaklık ve basınç değerlerindeki inaktivasyon profilleri tahmin edilmiştir. En yüksek PPO inaktivasyonun % 98,8’lik oranla üç tekrarlı basınç döngüsünün uygulandığı senaryoda elde edildiği gözlenmiştir. Bu simülasyon modellerinin farklı meyve ve sebzelerdeki farklı enzimlere de uyarlanması ile gıda endüstrisinde enzim inaktivasyonu için uygulanan yöntemlerden maksimum fayda sağlamak mümkün olacaktır.  

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Primary Language tr
Subjects Food Science and Technology
Journal Section Research Articles
Authors

Orcid: 0000-0002-2906-3369
Author: Gonca BİLGE (Primary Author)
Institution: Konya Gıda ve Tarım Üniversitesi, Gıda Mühendisliği Bölümü, 42080 Konya
Country: Turkey


Thanks Bu makaledeki bilgi birikiminin oluşmasına katkı sağlayan Prof. Dr. Sencer Buzrul’a teşekkür ederim.
Dates

Application Date : February 7, 2020
Acceptance Date : May 16, 2020
Publication Date : August 19, 2020

Bibtex @research article { jfhs684670, journal = {Food and Health}, issn = {}, eissn = {2602-2834}, address = {Vidin Caddesi No:28 D:4 Kocamustafapaşa 34107 Fatih İstanbul}, publisher = {Özkan ÖZDEN}, year = {2020}, volume = {6}, pages = {248 - 260}, doi = {10.3153/FH20025}, title = {Gıdalarda polifenol oksidaz enzimi inaktivasyonunun modellenmesi ve simülasyonu}, key = {cite}, author = {Bi̇lge, Gonca} }
APA Bi̇lge, G . (2020). Gıdalarda polifenol oksidaz enzimi inaktivasyonunun modellenmesi ve simülasyonu . Food and Health , 6 (4) , 248-260 . DOI: 10.3153/FH20025
MLA Bi̇lge, G . "Gıdalarda polifenol oksidaz enzimi inaktivasyonunun modellenmesi ve simülasyonu" . Food and Health 6 (2020 ): 248-260 <http://jfhs.scientificwebjournals.com/en/pub/issue/56072/684670>
Chicago Bi̇lge, G . "Gıdalarda polifenol oksidaz enzimi inaktivasyonunun modellenmesi ve simülasyonu". Food and Health 6 (2020 ): 248-260
RIS TY - JOUR T1 - Gıdalarda polifenol oksidaz enzimi inaktivasyonunun modellenmesi ve simülasyonu AU - Gonca Bi̇lge Y1 - 2020 PY - 2020 N1 - doi: 10.3153/FH20025 DO - 10.3153/FH20025 T2 - Food and Health JF - Journal JO - JOR SP - 248 EP - 260 VL - 6 IS - 4 SN - -2602-2834 M3 - doi: 10.3153/FH20025 UR - https://doi.org/10.3153/FH20025 Y2 - 2020 ER -
EndNote %0 Food and Health Gıdalarda polifenol oksidaz enzimi inaktivasyonunun modellenmesi ve simülasyonu %A Gonca Bi̇lge %T Gıdalarda polifenol oksidaz enzimi inaktivasyonunun modellenmesi ve simülasyonu %D 2020 %J Food and Health %P -2602-2834 %V 6 %N 4 %R doi: 10.3153/FH20025 %U 10.3153/FH20025
ISNAD Bi̇lge, Gonca . "Gıdalarda polifenol oksidaz enzimi inaktivasyonunun modellenmesi ve simülasyonu". Food and Health 6 / 4 (August 2020): 248-260 . https://doi.org/10.3153/FH20025
AMA Bi̇lge G . Gıdalarda polifenol oksidaz enzimi inaktivasyonunun modellenmesi ve simülasyonu. Food Health. 2020; 6(4): 248-260.
Vancouver Bi̇lge G . Gıdalarda polifenol oksidaz enzimi inaktivasyonunun modellenmesi ve simülasyonu. Food and Health. 2020; 6(4): 248-260.