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Identification of pressure/temperature combinations for optimal pepper (Capsicum annuum) pectin methylesterase activity

Paper ID Volume ID Publish Year Pages File Format Full-Text
18401 42721 2006 8 PDF Available
Title
Identification of pressure/temperature combinations for optimal pepper (Capsicum annuum) pectin methylesterase activity
Abstract

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 °C, 0.1–600 MPa) in a model system of pectin at pH 5.6. The activity of purified pepper PME showed a maximum at 200 MPa and 55 °C. A third-degree polynomial model (derived from a thermodynamic model) was successfully used to describe the heat–pressure dependence of the initial rates of purified pepper PME-catalyzed methanol formation.

Keywords
Green bell pepper; Pectin methylesterase activity; Thermal and high-pressure treatments; Thermodynamic model
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Identification of pressure/temperature combinations for optimal pepper (Capsicum annuum) pectin methylesterase activity
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Publisher
Database: Elsevier - ScienceDirect
Journal: Enzyme and Microbial Technology - Volume 38, Issue 6, 1 April 2006, Pages 831–838
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
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Any Questions? feel free to contact us