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 Thermal inactivation of pectin methylesterase from peppers (Capsicum annum)
Please use this identifier to cite or link to this item http://hdl.handle.net/10773/7856

title: Thermal inactivation of pectin methylesterase from peppers (Capsicum annum)
authors: Castro, S. M.
Van Loey, A.
Saraiva, J.
Smout, C.
Hendrickx, M.
keywords: Thermal inactivation
Pectin methylesterase
Peppers (Capsicum annum)
issue date: 2003
publisher: Universiteit Gent
abstract: Pectin methylesterase (PME) from green bell peppers (Capsicum annuum) was extracted and purified. Isothermal inactivation of purified pepper PME at pH 7.5 could be described by a fractional conversion model for lower temperatures (55-57°C) and a biphasic model for higher temperatures (58-70°C).
URI: http://hdl.handle.net/10773/7856
ISSN: 1379-1176
publisher version/DOI: http://www.ugent.be/en
source: 9th PhD Symposium on Applied Biological Sciences
appears in collectionsQOPNA - Comunicações

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