WebApr 29, 2000 · Pressure and/or temperature inactivation of orange pectinesterase (PE) was investigated. Thermal inactivation showed a biphasic behavior, indicating the presence of labile and stable fractions of the enzyme. In a first part, the inactivation of the labile fraction was studied in detail. The combined pressure−temperature inactivation of the … WebPasteurisation of orange juice (OJ) is necessary to prevent spoilage due to microorganisms and enzymes, mainly pectin methylesterase (PME). PME has a higher thermal resistance than the bacteria and yeasts existing in OJ and therefore its inactivation is used as a parameter to define the time/temperature combination of the thermal process.
HIGH PRESSURE INACTIVATION OF PECTIN METHYL ESTERASE IN ORANGE JUICE …
WebA study of purified plum PME thermostability was performed at pH 7.5 and 4.0, indicating a higher thermostability at pH 7.5 than at pH 4.0. A biphasic inactivation behavior was observed for thermal treatments (54–70C), whereas its pressure inactivation could be described by a first-order kinetic model in a pressure range of 650–800 MPa at 25C. WebOct 17, 2013 · The aim of the study is to quantify the effect of ethanol addition and exposure surface on the inactivation of pectin methyl esterase (PME), a juice clarifying enzyme, … peterborough heavy haulage
Comparative Structural Changes and Inactivation Kinetics of
WebApr 11, 2024 · In the theoretical study of thermal inactivation enzymes, researchers mostly used the first-order reaction kinetics to study the inactivation of enzymes (Xanthakis et … WebApr 13, 2024 · We can conclude from the technical literature that use of the enzymes i.e. cellulases, pectinases, amylases and combination of these enzymes can give better … WebBalaban et al. (1991) studied PE inactivation in orange juice. Without CO 2, the pH of orange juice must be lowered to 2.4 for substantial PE inactivation. CO 2 lowered pH … starfish appendage crossword