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High-pressure processing of apple juice: kinetics of pectin methyl esterase inactivation.
Biotechnol Prog 2003 May-Jun; 19(3):908-14BP

Abstract

High-pressure (HP) inactivation kinetics of pectin methyl esterase (PME) in apple juice were evaluated. Commercial PME was dispensed in clarified apple juice, sealed in dual peel sterilizable plastic bags, and subjected to different high-pressure processing conditions (200-400 MPa, 0-180 min). Residual enzyme activity was determined by a titration method estimating the rate of free carboxyl group released by the enzyme acting on pectin substrate at pH 7.5 (30 degrees C). The effects of pressure level and pressure holding time on enzyme inactivation were significant (p < 0.05). PME from the microbial source was found to be more resistant (p < 0.05) to pressure inactivation than PME from the orange peel. Almost a full decimal reduction in the activity of commercial PME was achieved by HP treatment at 400 MPa for 25 min. Inactivation kinetics were evaluated on the basis of a dual effect model involving a pressure pulse effect and a first-order rate model, and the pressure sensitivity of rate constants was modeled by using the z-value concept.

Authors+Show Affiliations

Department of Food Science and Agricultural Chemistry, Macdonald Campus of McGill University, Ste. Anne de Bellevue, PQ, Canada H9X 3V9.No affiliation info available

Pub Type(s)

Comparative Study
Evaluation Studies
Journal Article

Language

eng

PubMed ID

12790656

Citation

Riahi, Esmaeil, and Hosahalli S. Ramaswamy. "High-pressure Processing of Apple Juice: Kinetics of Pectin Methyl Esterase Inactivation." Biotechnology Progress, vol. 19, no. 3, 2003, pp. 908-14.
Riahi E, Ramaswamy HS. High-pressure processing of apple juice: kinetics of pectin methyl esterase inactivation. Biotechnol Prog. 2003;19(3):908-14.
Riahi, E., & Ramaswamy, H. S. (2003). High-pressure processing of apple juice: kinetics of pectin methyl esterase inactivation. Biotechnology Progress, 19(3), pp. 908-14.
Riahi E, Ramaswamy HS. High-pressure Processing of Apple Juice: Kinetics of Pectin Methyl Esterase Inactivation. Biotechnol Prog. 2003;19(3):908-14. PubMed PMID: 12790656.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - High-pressure processing of apple juice: kinetics of pectin methyl esterase inactivation. AU - Riahi,Esmaeil, AU - Ramaswamy,Hosahalli S, PY - 2003/6/7/pubmed PY - 2004/5/25/medline PY - 2003/6/7/entrez SP - 908 EP - 14 JF - Biotechnology progress JO - Biotechnol. Prog. VL - 19 IS - 3 N2 - High-pressure (HP) inactivation kinetics of pectin methyl esterase (PME) in apple juice were evaluated. Commercial PME was dispensed in clarified apple juice, sealed in dual peel sterilizable plastic bags, and subjected to different high-pressure processing conditions (200-400 MPa, 0-180 min). Residual enzyme activity was determined by a titration method estimating the rate of free carboxyl group released by the enzyme acting on pectin substrate at pH 7.5 (30 degrees C). The effects of pressure level and pressure holding time on enzyme inactivation were significant (p < 0.05). PME from the microbial source was found to be more resistant (p < 0.05) to pressure inactivation than PME from the orange peel. Almost a full decimal reduction in the activity of commercial PME was achieved by HP treatment at 400 MPa for 25 min. Inactivation kinetics were evaluated on the basis of a dual effect model involving a pressure pulse effect and a first-order rate model, and the pressure sensitivity of rate constants was modeled by using the z-value concept. SN - 8756-7938 UR - https://www.unboundmedicine.com/medline/citation/12790656/High_pressure_processing_of_apple_juice:_kinetics_of_pectin_methyl_esterase_inactivation_ L2 - https://doi.org/10.1021/bp025667z DB - PRIME DP - Unbound Medicine ER -