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THERMORESISTANCE OF PECTIN METHYLESTERASE IN SANGUINELLO ORANGE JUICE
Author(s) -
SIO FRANCESCO,
PALMIERI ALFREDO,
SERVILLO LUIGI,
GIOVANE ALFONSO,
CASTALDO DOMENICO
Publication year - 2001
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.2001.tb00727.x
Subject(s) - pectin , chemistry , orange juice , enzyme , orange (colour) , chromatography , d value , food science , biochemistry
The behavior of pectin methylesterase (EC 3.1.1.11) activity as a function of temperature was investigated in Sanguinello orange juice. The thermal inactivation of this enzyme was evaluated in the range of 75–95C and was found to be nonlinear. Due to very low activity content, after the thermal treatment at temperatures above 80C, the active enzyme was concentrated by affinity chromatography. The logarithmic values of decimal reduction times, plotted against temperature, showed a nonlinear pattern featuring a sudden change in slope at temperatures exceeding 85C. The z value determined in the range 85–95C was much higher than that calculated in the range 75–85 C. The decimal reduction times were used to estimate the times of treatment for the enzyme inactivation during a HTST process.