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Title: Thermal and high-pressure inactivation of tomato polygalacturonase: A kinetic study
Authors: Fachin, D ×
Van Loey, Ann
Ludikhuyze, L
Hendrickx, Marc #
Issue Date: Jan-2002
Publisher: Inst food technologists
Series Title: Journal of food science vol:67 issue:5 pages:1610-1615
Abstract: Polygalacturonase (PG) was extracted from tomato fruit. The inactivation kinetics of the PG crude extract was investigated under isothermal and isobaric-isothermal conditions. Thermal inactivation of tomato PG in the temperature range 58 to 65 degreesC could be described by a fractional conversion model, and in the temperature range from 70 to 90 degreesC by a biphasic model. Pressure-temperature inactivation (range 300 to 600 MPa/5 to 50 degreesC) of tomato PG could be described by a fractional conversion model, which points to first-order inactivation kinetics of a pressure-sensitive enzyme fraction and to the occurrence of a pressure-stable PG fraction. A mathematical model describing the influence of pressure and temperature on the inactivation rate constant was formulated.
URI: 
ISSN: 0022-1147
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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