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 |
Author: | 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. |
Peer review: | yes |
URI: | http://hdl.handle.net/10773/7696 |
ISBN: | 972-99080-4-4 |
Publisher Version: | http://www.spq.pt/ |
Appears in Collections: | DQ - Comunicações QOPNA - Comunicações |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
7 Proc N 2005 7ºEQA Sonia.pdf | 6.24 MB | Adobe PDF | View/Open |
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