Title: Identification of pressure/temperature combinations for optimal pepper (Capsicum annuum) pectin methylesterase activity
Authors: Castro, SM ×
Van Loey, Ann
Saraiva, JA
Smout, Chantal
Hendrickx, Marc #
Issue Date: Jan-2006
Publisher: Elsevier science inc
Series Title: Enzyme and microbial technology vol:38 issue:6 pages:831-838
Abstract: Pectin methylesterase (PME) was extracted from green bell peppers and purified by affinity chromatography. The optimal pectin and salt concentrations for the PME catalysed reaction were investigated. Purified pepper PME activity was studied during combined high-pressure/temperature treatments (18-65 degrees C, 0.1-600 MPa) in a model system of pectin at pH 5.6. The activity of purified pepper PME showed a maximum at 200 MPa. and 55 degrees C. A third-degree polynomial model (derived from a thermodynamic model) was successfully used to describe the heat-pressure dependence of the initial rates of purified pepper PME-catalyzed methanol formation. (c) 2005 Elsevier Inc. All rights reserved.
ISSN: 0141-0229
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
× corresponding author
# (joint) last author

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