PEROXIDASE ISOFORMS OF CORN KERNELS AND CORN ON THE COB - PREPARATIONAND CHARACTERISTICS

Corn kernel and cob peroxidases occupy three cellular environments; so luble, membrane-bound and cellulose-bound. The three isoforms were iso lated and characterised with particular reference to their individual use as indicators for adequacy of blanching. The membrane-bound and ce llulose-bound isoforms had similar heat stability and both were signif icantly more heat stable than the soluble isoform when measured in viv o following blanching. Heat transfer to the internal kernel was measur ed by insertion of fibre optic cables utilising fluoro-optic thermomet ry. Isoform levels were measured in commercially blanched corn, and pe roxidase regeneration measured for each isoform. Regeneration was main ly due to the soluble isoform, and to a lesser extent the cellulose-bo und isoform, but the membrane-bound isoform did not regenerate to any significant degree.