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|Title:||Thermal inactivation of pectin methylesterase from peppers (Capsicum annum)|
|Author:||Castro, S. M.|
Van Loey, A.
Peppers (Capsicum annum)
|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).|
|Appears in Collections:||QOPNA - Comunicações|
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|7 Proc I 2003 BiolSciences Sonia.pdf||2.45 MB||Adobe PDF||View/Open|
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