Question

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

`60^o C -65^o C`

Answer 1

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...