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 Identification of pressure/temperature combinations for optimal pepper (Capsicum annuum) pectin methylesterase activity
Please use this identifier to cite or link to this item http://hdl.handle.net/10773/7033

title: Identification of pressure/temperature combinations for optimal pepper (Capsicum annuum) pectin methylesterase activity
authors: Castro, Sónia Marília
Loey, Ann Van
Saraiva, Jorge Alexandre
Smout, Chantal
Hendrickx, Marc
keywords: Green bell pepper
Pectin methylesterase activity
Thermal and high-pressure treatments
Thermodynamic model
issue date: 2006
publisher: Elsevier
abstract: Pectin methylesterase (PME) was extracted from green bell peppers and purified by affinity chromatography. The optimal pectin and salt concentrations for the PME catalysed reaction were investigated. Purified pepper PME activity was studied during combined high-pressure/temperature treatments (18–65 °C, 0.1–600 MPa) in a model system of pectin at pH 5.6. The activity of purified pepper PME showed a maximum at 200 MPa and 55 °C. A third-degree polynomial model (derived from a thermodynamic model) was successfully used to describe the heat–pressure dependence of the initial rates of purified pepper PME-catalyzed methanol formation.
URI: http://hdl.handle.net/10773/7033
ISSN: 0141-0229
publisher version/DOI: http://dx.doi.org/10.1016/j.enzmictec.2005.08.009
source: Enzyme and Microbial Technology
appears in collectionsQOPNA - Artigos

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