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High pressure inactivation of polygalacturonase, pectinmethylesterase and polyphenoloxidase in strawberry puree mixed with sugar

Paper ID Volume ID Publish Year Pages File Format Full-Text
19026 43041 2015 11 PDF Available
Title
High pressure inactivation of polygalacturonase, pectinmethylesterase and polyphenoloxidase in strawberry puree mixed with sugar
Abstract

•Enzyme inactivation is discussed during HPP of sugar rich strawberry puree.•Impact of added sugar & high pressure process parameters is pointed out by RSM.•Inactivation rate constants have been estimated from the RSM models for each enzyme.•Polyphenoloxidase is more resistive than pectinmethylesterase & polygalacturonase.•Addition of sugar enhanced high pressure induced inactivation of enzymes.

High pressure inactivation of polygalacturonase (PG), pectinmethylesterase (PME) and polyphenoloxidase (PPO) in strawberry puree was evaluated with different treatments (200–600 MPa, 40–80 °C, 2.5–10 min and 0–30% added sugar). Response surface methodology (RSM) and regression models were used to describe the effect of the parameters on the inactivation of each enzyme. Maximum of 80% inactivation of PG was observed; corresponding figures for PME and PPO were 67 and 50%, respectively. Kinetics of all enzymes were described with pulse effect (PE) followed by first order kinetics (for PME and PG) or fractional conversion model (for PPO). The kinetic parameters such as activation energy (Ea), activation volume (Va) and inactivation rate constant (k) values were estimated from the developed regression model. Under the experimental domain, k value increased with an increase in pressure; Ea and Va values decreased with an increase in pressure and temperature, respectively. Increased k values were obtained for sugar rich samples at same pressure and temperature condition compared to sample without sugar, depicting the positive effect of added sugar on the high-pressure induced inactivation process.

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Keywords
Strawberry puree; Indigenous enzyme; Kinetic modeling; High pressure; Pulse effect
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High pressure inactivation of polygalacturonase, pectinmethylesterase and polyphenoloxidase in strawberry puree mixed with sugar
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 95, July 2015, Pages 281–291
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
Online Support
Any Questions? feel free to contact us