ISSN:
1431-4630
Keywords:
Key words Tomato
;
Pectinmethylesterase
;
Polygalacturonase
;
Manothermosonication
Source:
Springer Online Journal Archives 1860-2000
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Abstract The resistance of tomato pectic enzymes to manothermosonication (MTS), a combined treatment of heat and ultrasound under moderate pressure, was studied. Pectinmethylesterase (PMF) and polygalacturonases (PG) I and II were inactivated much more efficiently by MTS than by simple heating. In MTS inactivation of these enzymes, the effect of heat and ultrasonic waves was synergistic. D values [the time required for the (original) enzyme activity to decrease by 90%] for PME heat inactivation at 62.5 °C were reduced 52.9-fold by MTS and those for PG I at 86 °C and PG II at 52.5 °C, 85.8-fold and 26.3-fold, respectively.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/s002170050327
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