Influence of Drying Conditions on the Hazelnut Quality. II. Enzymatic Activity
- 1 January 1997
- journal article
- research article
- Published by Taylor & Francis in Drying Technology
- Vol. 15 (3-4) , 979-988
- https://doi.org/10.1080/07373939708917272
Abstract
The influence of the drying conditions on the enzymatic activity in hazelnut (Corylus avellana, L.) has been studied. In this work, the activity of the enzymes lipase. peroxidase and polyphenoloxidase have been determined in hazelnuts dried under three temperatures (30, 50 and 70°C). The drying experiments were done with forced air circulation, and samples of Negret variety. unshelled and shelled, were used. It has been observed that the drying process reduces the activity of the enzymes lipase, peroxidase and polyphenoloxidase in hazelnut, and the results indicated that polyphenoloxidase is the most unstable to heat.Keywords
This publication has 3 references indexed in Scilit:
- Polyphenol oxidases in plantsPhytochemistry, 1979
- PEROXIDASE AND ITS RELATIONSHIP TO FOOD FLAVOR AND QUALITY: A REVIEWJournal of Food Science, 1977
- Regulation of Peroxidase Activity by Ethylene inPisum sativum: Requirements for Protein and RNA SynthesisJournal of Experimental Botany, 1970