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Effect of mild-heat and high-pressure processing on banana pectin methylesterase: a kinetic study
- Ly-Nguyen, B., Loey, A.M. van, Smout, C., Verlent, I., Duvetter, T., Hendrickx, M.E.
- Journal of agricultural and food chemistry 2003 v.51 no.27 pp. 7974-7979
- bananas, pectinesterase, enzyme inactivation, heat treatment, pressure treatment, food processing, thermodynamics, kinetics, enzyme activity
- Pectin methylesterase (PME) was extracted from bananas and purified by affinity chromatography. The thermal-high-pressure inactivation (at moderate temperature, 30-76 °C, in combination with high pressure, 0.1-900 MPa) of PME was investigated in a model system at pH 7.0. Under these conditions, the stable fraction was not inactivated and isobaric-isothermal inactivation followed a fractional-conversion model. At lower pressure (< or = 300-400 MPa) and higher temperature (> or = 64 °C), an antagonistic effect of pressure and heat was observed. Third-degree polynomial models (derived from the thermodynamic model) were successfully used to describe the heat-pressure dependence of the inactivation rate constants.