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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(11): 4176-4187
DOI: https://doi.org/10.20546/ijcmas.2017.611.489


Use of Kinetic and Thermodynamic Parameters for the Prevention of Enzymatic Browning of Edible Yam Dioscorea cayenensis-rotundata cv. “Zrèzrou”
J. Kouamé, S.N. Gnangui, F.M.T. Koné* and L.P. Kouamé
Department of Food Science and Technology, University Nangui Abrogoua, 02 BP 801 Abidjan 02, Côte d’Ivoire
*Corresponding author
Abstract:

The effect of heat treatment on edible yam (Dioscorea cayenensis-rotundata cv. “Zrèzrou”) polyphenol oxidase activity was studied over a range of 35 to 75°C. Under all conditions investigated, a first-order kinetic model could describe the thermal inactivation data with k-values between 0.004 and 0.108 min-1. The D- and k-values decreased and increased, respectively, with increasing temperature, indicating faster polyphenol oxidase inactivation at higher temperatures. Results suggested that polyphenol oxidase of D. cayenensis-rotundata cv “Zrèzrou” (PPOZ) is a relatively thermostable enzyme with a Z-value of 26.32°C and activation energy (Ea) of 78.93 kJ.mol-1. The average values of enthalpy (ΔH#), entropy (ΔS#) and Gibbs free energy (ΔG#) were respectively 76.20 kJ.mol-1, -36.41 J.mol-1K-1 and 88.15 kJ.mol-1at 308-348 K. The results of the thermodynamic investigations indicated that the oxidation reactions were: 1) not spontaneous (ΔG#>0), 2) slightly endothermic (ΔH#>0) and 3) reversible (ΔS#<0).


Keywords: Yam, Dioscorea cayenensis-rotundata, Polyphenol oxidase, Kinetic and Thermodynamic analysis, Heat inactivation, Inhibition.
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How to cite this article:

Kouamé, J., S.N. Gnangui, F.M.T. Koné and Kouamé, L.P. 2017. Use of Kinetic and Thermodynamic Parameters for the Prevention of Enzymatic Browning of Edible Yam Dioscorea cayenensis-rotundata cv. “Zrèzrou”.Int.J.Curr.Microbiol.App.Sci. 6(11): 4176-4187. doi: https://doi.org/10.20546/ijcmas.2017.611.489