Journal of Food Science · 2002 · 46 citations · 16 references
AgricultureFood ScienceEnzymology Of FoodsFood PreservationFood ProcessingEnzyme KineticsHigh-pressure ProcessingJuice ProcessingNonthermal ProcessingPectinases In Food ProcessingFirst-order Inactivation KineticsFirst-order KineticsHigh-hydrostatic-pressure ProcessingIsothermal KineticsParallel MechanismsPectin Methylesterase ActivityPectin Methylesterase InactivationPectin Methylesterification
ABSTRACT: In this study we investigated the inactivation of endogenous pectin methylesterase (PME) in tomato juice during combined high‐hydrostatic pressure (ambient to 800 MPa) and moderate temperature (60 to 75 °C) treatments under isobaric and isothermal processing conditions. PME inactivation rates increased with increasing processing temperature, with the highest rate obtained during processing at 75 °C and ambient pressure. Inactivation rates were dramatically reduced as soon as processing pressure was raised. High inactivation rates were again attained when processing pressure exceeded a value of about 700 MPa. Such a behavior was described by considering two parallel mechanisms of inactivation, each one following first order kinetics with its own kinetic parameters.
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Food proteins and their applications
Patrick F. Fox · International Dairy Journal · 1997 · 1.4K citations
Effects of high pressure on enzymes related to food quality
Marc Hendrickx, L. Ludikhuyze, I. Van den Broeck et al. · Trends in Food Science & Technology · 1998 · 544 citations