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) |
| Author: | 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). |
| Peer review: | yes |
| URI: | http://hdl.handle.net/10773/7856 |
| ISSN: | 1379-1176 |
| Publisher Version: | http://www.ugent.be/en |
| Appears in Collections: | QOPNA - Comunicações |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 7 Proc I 2003 BiolSciences Sonia.pdf | 2.45 MB | Adobe PDF | View/Open |
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