Effect of mild-heat and high-pressure processing on banana pectin methylesterase: a kinetic study.
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.
Ly-Nguyen
Binh
B
Department of Food and Microbial Technology, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, B-3001 Leuven, Belgium.
Van Loey
Ann M
AM
Smout
Chantal
C
Verlent
Isabel
I
Duvetter
Thomas
T
Hendrickx
Marc E
ME
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
D002265:Carboxylic Ester Hydrolases; C022323:pectinesterase