A second part of the shelf life and product stability equation for cooked oat products is peroxidase. It is more difficult to inactivate than lipase and trace residual activity is common. Peroxidases can also renature and regenerate part of the original enzyme activity under some conditions. Numerous colorimetric reactions can be used to follow peroxidase denaturation and renaturation during thermal processing. We selected guaiacol as the preferred color generator for its stability and excellent sensitivity without excessive reactivity.
Tests take only a few minutes and are easily run by production personnel without laboratory support.
Here at last is a cost effective peroxidase test with a practical production orientation. Call or fax your order for fast service and technical support. See also OAT-CHEK I for a quick test for lipase activity. Contact us for additional information.