Identification of pressure/temperature combinations for optimal pepper (Capsicum annuum) pectin methylesterase activity
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...
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| Other Authors: | , , , |
| Format: | article |
| Language: | eng |
| Published: |
1000
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| Subjects: | |
| Online Access: | http://hdl.handle.net/10773/7033 |
| Country: | Portugal |
| Oai: | oai:ria.ua.pt:10773/7033 |