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KINETICS OF THERMAL INACTIVATION FOR A PECTIC ENZYME IN SWEET CHERRY BRINES 1
Author(s) -
ATHANOSOPOULOS P. E.,
HELDMAN D. R.
Publication year - 1980
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1980.tb00228.x
Subject(s) - pectinase , brine , chemistry , pasteurization , thermal stability , softening , food science , sugar , enzyme , biochemistry , materials science , organic chemistry , composite material
The manufacturing of several sweet cherry products involves the use of calcium bisulfite brines and generates significant amounts of the brine for disposal. One of the primary concerns preventing the reclamation and reuse of these brines is the enzymatic softening of product caused by polygalacturonase enzymes that may be present in spent brine. The objective of this investigation was to evaluate the thermal stability of the polygalacturonase enzyme in cherry brine so that thermal inactivation processes can be designed. The first‐order rate constants to describe thermal inactivation of polygalacturonase in cherry brine were measured over a range of typical pasteurization temperatures (68° to 72° C). The results were used to characterize thermal resistance of the enzyme in terms of Z‐value ( 8.4° C) and activation energy ( 271 kJ/mole). The thermal stability of the enzyme was maximum between pH 2.8 and 3.5 and at sugar concentrations above 12%. A pasteurization system for cherry brine should be designed with all of the thermal stability characteristics considered in order to assure maximum product quality.