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The effect of heat treatment on the activities of three quality related enzymes:- peroxidase (POD), polyphenol oxidase (PPO), and lipoxygenase (LOX), from edible white yam (Dioscorea rotundata) was studied over a temperature range of 50 to 80°C using mathematical analysis of the kinetic and thermodynamic parameters for the thermoinactivation of the enzymes. Denaturation of these enzymes, measured by loss in activity, could be described by a simple first-order reaction that was resolved into biphasic inactivation curves.
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