Inactivation of lipoxygenase and peroxidase using the extrusion process
1996
Pham, C.B. | Rosario, R.R. (Phillipines Univ.,Los Banos, Laguna (Phillipines). Institute of Food Science and Technology)
Lipoxigenase and peroxidase in cowpea, mungbean, defatted soybean and air classified mungbean were inactivated using the extrusion process. At high process temperatures and low moisture content, increased screw speed resulted in increased inactivation of peroxidase and lipoxygenase. With increased pH and process temperature, inactivation increased more rapidly in peroxidase than in lipoxygenase.
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