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 The effect of combined temperature-pressure treatments on pepper (Capsicum annuum) pectin methylesterase in model systems
Please use this identifier to cite or link to this item http://hdl.handle.net/10773/7696

title: The effect of combined temperature-pressure treatments on pepper (Capsicum annuum) pectin methylesterase in model systems
authors: Castro, S.
Van Loey, A.
Saraiva, J.
Hendrickx, M.
keywords: Capsicum annuum
temperature
pectin methylesterase
model systems
high-pressure
issue date: 2005
publisher: SPQ, ESAV
abstract: At atmospheric pressure, purified pepper PME starts to inactivate at temperatures higher than 54°C. But when mild temperaturelhigh-pressure treatments are applied (T254"C, P<300MPa), an antagonistic effect of pressure and temperature is observed. Pressure seems to wield a protective effect on heat inactivation. Within the thermallhigh-pressure domain investigated, maximal pepper PME activity in the presence of pectin was observed at 200MPaI55"C. At temperatures lower than 50°C, PME activity decreased with pressure; while at temperatures higher than 50°C, there was an enhancement of the pressure effect from 0.1-200MPa, followed by a decrease for higher pressures.
URI: http://hdl.handle.net/10773/7696
ISBN: 972-99080-4-4
publisher version/DOI: http://www.spq.pt/
source: 7º Encontro de Química dos Alimentos: alimentos : tradição e inovação, saúde e segurança
appears in collectionsDQ - Comunicações
QOPNA - Comunicações

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