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http://hdl.handle.net/10773/7031
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DC Field | Value | Language |
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dc.contributor.author | Castro, Sónia Marília | pt |
dc.contributor.author | Loey, Ann Van | pt |
dc.contributor.author | Saraiva, Jorge Alexandre | pt |
dc.contributor.author | Smout, Chantal | pt |
dc.contributor.author | Hendrickx, Marc | pt |
dc.date.accessioned | 2012-02-28T17:58:27Z | - |
dc.date.issued | 2006 | - |
dc.identifier.issn | 0260-8774 | pt |
dc.identifier.uri | http://hdl.handle.net/10773/7031 | - |
dc.description.abstract | Pressure and/or temperature inactivation (at mild temperature, 10–64 °C, in combination with high-pressure, 0.1–800 MPa) of the labile fraction of purified pepper pectin methylesterase (PME) was studied in a model system at pH 5.6. Inactivation of the labile fraction under mild-heat and high-pressure conditions could be accurately described by a fractional conversion model, while a biphasic model was used to estimate the inactivation rate constant of both fractions at more drastic conditions of temperature/pressure. At lower pressures (P ⩽ 300 MPa) and high temperatures (>54 °C), an antagonistic effect of pressure and temperature was observed. Pressure and temperature dependence of the inactivation rate constants of the labile fraction was quantified using the Eyring and Arrhenius relations, respectively. A third-degree polynomial model (derived from the thermodynamic model) was successfully applied to describe the temperature/pressure dependence of the inactivation rate constants of the labile pepper PME fraction. | pt |
dc.language.iso | eng | pt |
dc.publisher | Elsevier | pt |
dc.relation | FCT - Grant BD/6642/2001 | pt |
dc.relation | Katholieke Universiteit Leuven (research council) | pt |
dc.rights | restrictedAccess | por |
dc.subject | Capsicum annuum | pt |
dc.subject | Pectin methylesterase | pt |
dc.subject | High-pressure | pt |
dc.subject | Inactivation | pt |
dc.subject | Thermodynamic model | pt |
dc.title | Inactivation of pepper (Capsicum annuum) pectin methylesterase by combined high-pressure and temperature treatments | pt |
dc.type | article | pt |
dc.peerreviewed | yes | pt |
ua.distribution | international | pt |
degois.publication.firstPage | 50 | pt |
degois.publication.issue | 1 | |
degois.publication.issue | 1 | pt |
degois.publication.lastPage | 58 | pt |
degois.publication.title | Journal of Food Engineering | pt |
degois.publication.volume | 75 | pt |
dc.date.embargo | 10000-01-01 | - |
dc.identifier.doi | 10.1016/j.jfoodeng.2005.03.050 | * |
Appears in Collections: | QOPNA - Artigos |
Files in This Item:
File | Description | Size | Format | |
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P16_JFE_PME pepper.pdf | 210.62 kB | Adobe PDF |
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