8 research outputs found
Effect of Process Variables on Heat-Transfer Rates to Canned Particulate Newtonian Fluids During Free Bi-axial Rotary Processing
No full textInactivation Kinetics of Peach Pulp Pectin Methylesterase as a Function of High Hydrostatic Pressure and Temperature Process Conditions
No full textFlexible time–temperature indicator: a versatile platform for laminated paper-based analytical devices
No full textEffect of processing on physicochemical composition, bioactive compounds and enzymatic activity of yellow mombin (Spondias mombin L.) tropical juice
No full textInactivation Kinetics of the Most Baro-Resistant Enzyme in High Pressure Processed Litchi-Based Mixed Fruit Beverage
No full textProcess stability of Capsicum annuum pectin methylesterase in model systems, pepper puree and intact pepper tissue
No full textProcess stability studies towards temperature and/or pressure on pepper pectin methylesterase (PME) were carried out in different systems (purified form, crude extract, pepper pieces and puree) at pH 5.6. Within the temperature range studied (22–80 °C, 5 min), pepper PME in pure form and crude extract was gradually inactivated showing a biphasic inactivation behaviour, indicating the presence of isoenzymes of different thermostability. Pepper samples heated for 15 min showed a maximum of residual PME activity around 55 °C. Isothermal inactivation of pepper PME in purified form and crude extract at pH 5.6 could be described by a biphasic inactivation model for the temperature range studied (62–76 °C). A stable behaviour towards high-pressure/temperature treatments (400–800 MPa/25–60 °C) was observed for crude extract and purified pepper PME. PME in pepper puree samples revealed to be very pressure stable. Mild temperatures combined with pressure treatments seem to increase the extractability from PME in pepper tissue, probably due to the effect on the cell structure
