Inactivation kinetics of polygalacturonase in tomato juice

Fachin, D.; Loey, Ann Van; Nguyen, Binh Ly; Verlent, I.; Indrawati, .; Hendrickx, Marc

doi:10.1016/s1466-8564(02)00090-5

Cited by 85 publications

(77 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Also, the relationship observed between these two enzyme's activities in this study were confirmed by Fachin et al (2003), who reported that PME produced a substrate for PG activity and consequently PME inactivation could lead to a decrease of PG activity. On the other hand, a negative correlation was observed between the residual activity of POD and the color parameters (L * and h°).…”

Section: Correlation Between the Appearance Parameters Measured And Tsupporting

confidence: 84%

Continuous microwave pasteurization of a vegetable smoothie improves its physical quality and hinders detrimental enzyme activity

Arjmandi

Otón²,

Artés

et al. 2016

Food sci. technol. int.

View full text Add to dashboard Cite

Graphic abstract AbstractThe effect of a pasteurization treatment at 90 ± 2 ºC for 35 s, provided by continuous microwave (MW) under different doses (low power/long time and high power/short time) or conventional pasteurization (CP) on the quality of orange-colored smoothies and their changes throughout 45 days of storage at 5 °C were investigated. A better color retention of the MW pasteurization (MWP) treated smoothie using high power/short time than in conventionally-processed sample was evidenced by the stability of the hue angle. The continuous MW heating increased the viscosity of the smoothie more than the CP in comparison with non-treated samples. Lower residual enzyme activities from peroxidase (POD), pectin methylesterase (PME) and polygalacturonase (PG) were obtained under MW heating, specifically due to the use of higher power/shorter time. For this kind of smoothie, PG was the more thermo-resistant enzyme, and could be used as an indicator of pasteurization efficiency. The use of a continuous semi-industrial MW using higher power and shorter time, such as 1,600 W/206 s and 3,600 W/ 93 s, resulted in better quality smoothies and greater enzyme reduction that conventional thermal treatment.Running title: Microwave heating of a smoothie.

show abstract

Section: Correlation Between the Appearance Parameters Measured And Tsupporting

confidence: 84%

Continuous microwave pasteurization of a vegetable smoothie improves its physical quality and hinders detrimental enzyme activity

Arjmandi

Otón²,

Artés

et al. 2016

Food sci. technol. int.

View full text Add to dashboard Cite

show abstract

“…6,30 Yet, as a harsh thermal treatment leads to a loss of nutritional and sensorial quality of the processed products, high pressure processing can be a good alternative to selectively inactivate polygalacturonase, as it has been demonstrated that tomato polygalacturonase is less pressure stable than tomato pectinmethylesterase. 6,20,30 The remaining question to be answered is whether tomato pectinmethylesterase is still active at elevated pressure conditions. Tomato Pectinmethylesterase activity at elevated temperature and pressure Results are presented in Table 2 and Fig 4 for pH 8.0 and in Table 3 and Fig 5 for pH 4.4.…”

Section: Results and Discussion Purification And Characterization Of mentioning

confidence: 99%

Changes in purified tomato pectinmethylesterase activity during thermal and high pressure treatment

et al. 2004

Self Cite

View full text Add to dashboard Cite

The enzymatic reaction of purified tomato pectinmethylesterase on pectin was investigated during a combined high pressure/temperature treatment (0.1-600 MPa/20-65 • C) at pH 8.0 and pH 4.4. The optimal temperature for tomato pectinmethylesterase activity at atmospheric pressure is situated around 45 • C at pH 8.0, and around 35 • C at pH 4.4. At both pH 8.0 and pH 4.4, the optimal temperature shifted to higher values at elevated pressure compared with atmospheric pressure. At both pH values, the catalytic activity of tomato pectinmethylesterase was higher at elevated pressure than at atmospheric pressure, creating possibilities for rheology improvements by pressure processing. Maximal tomato pectinmethylesterase activity in the pressure-temperature domain investigated was observed at 55 • C and 300 MPa for pH 8.0 and at 57 • C and 450 MPa for pH 4.4. However, under all pressure-temperature conditions tested the catalytic activity of tomato pectinmethylesterase at pH 4.4 was much lower than at pH 8.0. The chemical de-esterification of pectin at pH 8.0 was accelerated by increasing pressure and temperature, whereas no chemical deesterification of pectin was observed at pH 4.4. Keywords: tomatoes; pectinmethylesterase activity; thermal and high pressure processing NOTATION IEF isoelectric focusing MeOH methanol P pressure (MPa) PMEI pectinmethylesterase inhibitor SDS-PAGE sodium dodecyl sulfate-polyacrylamide gel electrophoresis t treatment time (min) T temperature ( • C) V 0 initial rate of enzymatic reaction (initial pectinmethylesterase activity) [µmol MeOH ml −1 (pectin solution) min −1 ] V 0 normalized V 0 for enzymatic conversions V * 0 initial rate of chemical reaction (rate of spontaneous saponification of pectin) [µmol MeOH ml −1 (pectin solution) min −1 ] INTRODUCTIONRheology/texture changes during processing of fruits and vegetables are closely related to changes in pectin,

show abstract

“…Unless they are inactivated, the combined action of PME and PG will cause pectin degradation, reducing the viscosity of the product. 20 High temperature blanching inactivates PME and PG, whereas the enzymes will retain their activity during low temperature blanching.…”

Section: Introductionmentioning

confidence: 99%

“…In addition to enzymatic activities, pectin can be thermally degraded, especially in the acidic tomato matrix. 20,21 The main objective of the current study was to investigate how different thermal treatments of tomato affect retention and in vitro bioaccessibility of lycopene and β-carotene in a final product of crushed tomato. In addition, the micro-and macrostructure of the samples was examined and it was investigated whether changes in bioaccessibility could be explained by microstructural properties.…”

Section: Introductionmentioning

confidence: 99%

Processing of tomato: impact onin vitrobioaccessibility of lycopene and textural properties

Svelander

Tibäck

Ahrné

et al. 2010

J. Sci. Food Agric.

View full text Add to dashboard Cite

show abstract

Inactivation kinetics of polygalacturonase in tomato juice

Cited by 85 publications

References 28 publications

Continuous microwave pasteurization of a vegetable smoothie improves its physical quality and hinders detrimental enzyme activity

Continuous microwave pasteurization of a vegetable smoothie improves its physical quality and hinders detrimental enzyme activity

Changes in purified tomato pectinmethylesterase activity during thermal and high pressure treatment

Processing of tomato: impact onin vitrobioaccessibility of lycopene and textural properties

Contact Info

Product

Resources

About