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|Title: ||Myrosinase stability in broccoli (Brassica oleracea var. italica). Influence of temperature and water activity|
|Authors: ||Castelo-Branco, João Diogo Cristovão Pinto|
|Advisor: ||Martins, Margarida Moldão|
brassica oleracea var. italica
actividade da água
|Issue Date: ||2010|
|Citation: ||Castelo-Branco, João Diogo Cristovão Pinto - Myrosinase stability in broccoli (Brassica oleracea var. italica). Influence of temperature and water activity. Lisboa, Instituto Superior de Agronomia, 2010, 90 p.|
|Abstract: ||Epidemiological studies have shown that a diet rich in Brassica vegetables is associated with
a decreasing risk of incidence of some types of cancer. These health promoting effects are
most likely due to the breakdown products of glucosinolates formed by the action of
myrosinase which catalyzes the hydrolysis of glucosinolates, found in Brassica plants.
Industrial processing of food can affect the content, composition, activity and bioavailability
of glucosinolates breakdown products, due to cell lysis or glucosinolates and myrosinase
degradation. The aim of this thesis is to investigate the combined effect of moisture content
(water activity) and temperature on myrosinase stability.
The study was conducted in batches of freeze dried broccoli with different moisture contents.
These batches of broccoli were then heated at different time/temperature combinations and
myrosinase activity was analysed, the obtained results from these measurements were
Myrosinase was shown to be much less thermo stable in higher moisture content samples than
in the driest samples.
Thermal stability (30-80 ºC) of myrosinase was described by a first order kinetic model.
Besides showing higher myrosinase thermal stability, driest samples show lower activation
energies, i.e, lower increase of degradation rate when temperature increases.|
|Description: ||Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia|
|Appears in Collections:||BISA - Dissertações de Mestrado / Master Thesis|
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