Would you expect catalase inactivated under normal blanching conditions for potatoes? Why of why not?

#60^o C -65^o C#

1 Answer
Nov 16, 2017

Depends whether you mean the culinary variant (boiling for a short time) or the horticultural one....

Explanation:

Cooking: Bar some extremes, any enzyme is prone to deactivation by heat-shock : it congeals like eggwhite...

Horticulturally: I don't think it likely...

Catalase breaks down Hydrogen Peroxide # (H_2O_2)#. which is formed during photorespiration.
However, other processes produce Peroxide as well, and they are not light-dependent.

The human liver produces Catalase as well, and we are not exactly photo-respiring, so...

Probably not...