Peroxidase blanching process

Lipase and alkaline phosphatase in milk are ther-molabile (Fig. 2.37), whereas acid phosphatase is relatively stable. Therefore, alkaline phosphatase is used to distinguish raw from pasteurized milk because its activity is easier to determine than that of lipase. Of all the enzymes in the potato tuber (Fig. 2.38), peroxidase is the last one to be thermally inactivated. Such inactivation patterns are often found among enzymes in vegetables. In such cases, peroxidase is a suitable indicator for controlling the total inactivation of all the enzymes e. g., in assessing the adequacy of a blanching process. However, newer developments aim to limit the enzyme inactivation to... 

Peroxidase activity can partially reappear during storage of vegetables previously subjected to a blanching process to inactivate enzymes. The reason for this recurrence, which is also observed for alkaline phosphatase of milk, is not known yet. 

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