Heat Stability of Lipoxygenase and Peroxidase During Blanching of Vegetables

Abstract

French beans, carrots, peas, and bitter-gourd were blanched conventionally and in microwave for different durations. Lipoxygenase and peroxidase were taken as indicator enzymes to test the adequacy of blanching. Lipoxygenase was found to be more heat stable than peroxidase. Quality retention of processed vegetables was found to be highest in microwave blanched products. Results suggest that the use of peroxidase is to be continued as indicator enzyme, instead of lipoxygenase, as suggested by some recent research.