The effect of combined temperature-pressure treatments on pepper (Capsicum annuum) pectin methylesterase in model systems

At atmospheric pressure, purified pepper PME starts to inactivate at temperatures higher than 54°C. But when mild temperaturelhigh-pressure treatments are applied (T254"C, P<300MPa), an antagonistic effect of pressure and temperature is observed. Pressure seems to wield a protective effect o...

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Bibliographic Details
Main Author: Castro, S. (author)
Other Authors: Van Loey, A. (author), Saraiva, J. (author), Hendrickx, M. (author)
Format: conferenceObject
Language:eng
Published: 2012
Subjects:
Capsicum annuum
temperature
pectin methylesterase
model systems
high-pressure
Online Access:http://hdl.handle.net/10773/7696
Country:Portugal
Oai:oai:ria.ua.pt:10773/7696
Description
Summary:At atmospheric pressure, purified pepper PME starts to inactivate at temperatures higher than 54°C. But when mild temperaturelhigh-pressure treatments are applied (T254"C, P<300MPa), an antagonistic effect of pressure and temperature is observed. Pressure seems to wield a protective effect on heat inactivation. Within the thermallhigh-pressure domain investigated, maximal pepper PME activity in the presence of pectin was observed at 200MPaI55"C. At temperatures lower than 50°C, PME activity decreased with pressure; while at temperatures higher than 50°C, there was an enhancement of the pressure effect from 0.1-200MPa, followed by a decrease for higher pressures.

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