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http://hdl.handle.net/10773/7031
Title: | Inactivation of pepper (Capsicum annuum) pectin methylesterase by combined high-pressure and temperature treatments |
Author: | Castro, Sónia Marília Loey, Ann Van Saraiva, Jorge Alexandre Smout, Chantal Hendrickx, Marc |
Keywords: | Capsicum annuum Pectin methylesterase High-pressure Inactivation Thermodynamic model |
Issue Date: | 2006 |
Publisher: | Elsevier |
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. |
Peer review: | yes |
URI: | http://hdl.handle.net/10773/7031 |
DOI: | 10.1016/j.jfoodeng.2005.03.050 |
ISSN: | 0260-8774 |
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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