Kinetics of Tomato Pectin Methylesterase Inactivation by Temperature and High Pressure

Autor: Simon Crelier, M.-C. Robert, Nikolaos G. Stoforos, Petros Taoukis
Rok vydání: 2002
Předmět:
Zdroj: Journal of Food Science. 67:1026-1031
ISSN: 1750-3841
0022-1147
DOI: 10.1111/j.1365-2621.2002.tb09448.x
Popis: In this study we investigated the inactivation of endogenous pectin methylesterase (PME) in tomato juice during combined high-hydrostatic pressure (ambient to 800 MPa) and moderate temperature (60 to 75 °C) treatments under isobaric and isothermal processing conditions, PME inactivation rates increased with increasing processing remperature, with the highest rate obtained during processing at 75 °C and ambient pressure. Inactivation rates were dramatically reduced as soon as processing pressure was raised. High inactivation rates were again attained when processing pressure exceeded a value of about 700 MPa. Such a behavior was described by considering two parallel mechanisms of inactivation, each one following first order kinetics with its own kinetic parameters. Cette etude evalue l'inactivation de la pectinesterase endogene dans le jus de tomate pendant des traitements combines de hautes pressions (de pression ambiante a 800 Mpa) et de temperatures moderees (60 a 75°C) sous des conditions isobares et isothermes. Les resultats montrent que la pression et la temperature n'ont pas une action de synergie en ce qui concerne la pectinesterase. Ce sont 2 mecanismes d'inactivation paralleles, chacun d'eux suivant des cinetiques d'ordre 1 avec ses propres parametres.
Databáze: OpenAIRE
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