title: Effect of mild-heat and high-pressure processing on banana pectin methylesterase: a kinetic study.
abstract: Pectin methylesterase (PME) was extracted from bananas and purified by affinity chromatography. The thermal-high-pressure inactivation (at moderate temperature, 30-76 degrees 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 degrees 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.
authors.affiliation: Department of Food and Microbial Technology, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, B-3001 Leuven, Belgium.
authors.forename: Binh
authors.initials: B
authors.lastname: Ly-Nguyen
authors.forename: Ann M
authors.initials: AM
authors.lastname: Van Loey
authors.forename: Chantal
authors.initials: C
authors.lastname: Smout
authors.forename: Isabel
authors.initials: I
authors.lastname: Verlent
authors.forename: Thomas
authors.initials: T
authors.lastname: Duvetter
authors.forename: Marc E
authors.initials: ME
authors.lastname: Hendrickx
mesh_terms: D002265:Carboxylic Ester Hydrolases / Q000037:antagonists & inhibitors / Q000302:isolation & purification / Q000378:metabolism*; D004789:Enzyme Activation; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D007700:Kinetics; D028521:Musa / Q000201:enzymology*; D011312:Pressure; D013816:Thermodynamics
chemical_list: D002265:Carboxylic Ester Hydrolases; C022323:pectinesterase