Journal of food engineering vol:75 issue:1 pages:50-58
Pressure and/or temperature inactivation (at mild temperature, 10-64 degrees 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 degrees 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. (c) 2005 Elsevier Ltd. All rights reserved.