Effect of heat treatment to turmeric PPO activity
Results obtained after the heat treatment of turmeric
PPO activity are shown in Fig. 1. At 30 C, the enzyme remained stable and exhibited complete activity. Treatment
with higher temperature decreased the activity of
PPO. Thermal treatment at 80 C caused an almost
complete loss of activity after 30 min. Heat inactivation
of PPO intended for avoiding browning reactions is of
fundamental importance for industrial purposes (Serradell
et al., 2000). From our results it is clear that heat
treatment decreased the activity of turmeric PPO, which
is thermally unstable.