Inactivation of pepper (Capsicum annuum) pectin methylesterase by combined high-pressure and temperature treatments

Pressure and/or temperature inactivation (at mild temperature, 10–64 °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-pressur...

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Bibliographic Details
Main Author: Castro, Sónia Marília (author)
Other Authors: Loey, Ann Van (author), Saraiva, Jorge Alexandre (author), Smout, Chantal (author), Hendrickx, Marc (author)
Format: article
Language:eng
Published: 1000
Subjects:
Capsicum annuum
Pectin methylesterase
High-pressure
Inactivation
Thermodynamic model
Online Access:http://hdl.handle.net/10773/7031
Country:Portugal
Oai:oai:ria.ua.pt:10773/7031

Internet

http://hdl.handle.net/10773/7031

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