Polygalacturonase, pectinesterase, and lipoxygenase activities in high-pressure-processed diced tomatoes.
High-pressure processing (HPP) can inactivate pathogenic microorganisms and degradative enzymes without the use of heat, thereby minimizing the destruction of flavors, nutrients, and other quality attributes. Lipoxygenase plays a role in the off-flavor production of tomatoes, whereas pectinesterase and polygalacturonase impact tomato texture. The purpose of this study was to determine HPP's ability to inactivate lipoxygenase, pectinesterase, and polygalacturonase in diced tomatoes. Processing conditions used were 400, 600, and 800 MPa for 1, 3, and 5 min at 25 and 45 degrees C. The magnitude of applied pressure had a significant effect on inactivating lipoxygenase and polygalacturonase (p < 0.05), with complete loss of activity occurring at 800 MPa. Pectinesterase was very resistant to pressure treatment. Percent soluble solids, pH, titratable acidity, and color a/b values did not differ significantly among the high-pressure-processed samples as compared to the control, but color L values increased. This change in L values was not considered of practical importance. Apparent protein content decreased in the pressure-processed samples, due possibly to protein denaturation, loss of solubility, and/or a decrease in dye binding sites to assay protein content.
Department of Food Science and Technology, The Ohio State University, 110 Parker Food Science and Technology Building, 2015 Fyffe Road, Columbus, Ohio 43210, USA.
C M
CM
Shook
T H
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Shellhammer
S J
SJ
Schwartz
D002265:Carboxylic Ester Hydrolases / Q000378:metabolism*; D005511:Food Handling / Q000379:methods; D007700:Kinetics; D008084:Lipoxygenase / Q000378:metabolism*; D018551:Solanum lycopersicum / Q000201:enzymology*; D011096:Polygalacturonase / Q000378:metabolism*; D011312:Pressure; D013649:Taste
D008084:Lipoxygenase; D002265:Carboxylic Ester Hydrolases; C022323:pectinesterase; D011096:Polygalacturonase