Title: Changes in purified tomato pectinmethyl-esterase activity during thermal and high pressure treatment
Authors: Verlent, Isabel ×
Van Loey, Ann
Smout, Chantal
Duvetter, Thomas
Nguyen, BL
Hendrickx, Marc #
Issue Date: 2004
Publisher: John wiley & sons ltd
Series Title: Journal of the science of food and agriculture vol:84 issue:14 pages:1839-1847
Abstract: The enzymatic reaction of purified tomato pectinmethylesterase on pectin was investigated during a combined high pressure/temperature treatment (0.1-600MPa/20-65degreesC) at pH 8.0 and pH 4.4. The optimal temperature for tomato pectinmethylesterase activity at atmospheric pressure is situated around 45degreesC at pH 8.0, and around 35degreesC at pH 4.4. At both pH 8.0 and pH 4.4, the optimal temperature shifted to higher values at elevated pressure compared with atmospheric pressure. At both pH values, the catalytic activity of tomato pectinmethylesterase was higher at: elevated pressure than at atmospheric pressure, creating possibilities for rheology improvements by pressure processing. Maximal tomato pectinmethylesterase activity in the pressure-temperature domain investigated was observed at 55degreesC and 300 MPa for pH 8.0 and at 57degreesC and 450 MPa for pH 4.4. However, under all pressure-temperature conditions tested the catalytic activity of tomato pectinmethylesterase at pH 4.4 was much lower than at pH 8.0. The chemical de-esterification of pectin at pH 8.0 was accelerated by increasing pressure and temperature, whereas no chemical deesterification of pectin was observed at pH 4.4. (C) 2004 Society of Chemical Industry.
ISSN: 0022-5142
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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