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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
ISSN: 1379-1176
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Appears in Collections:QOPNA - Comunicações

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