کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
225458 | 464495 | 2008 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Thermal inactivation of exogenous pectin methylesterase in apple and cloudberry juices
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Thermal inactivation of exogenous pectin methylesterase in apple and cloudberry juices Thermal inactivation of exogenous pectin methylesterase in apple and cloudberry juices](/preview/png/225458.png)
چکیده انگلیسی
The stability and inactivation kinetics of exogenous Aspergillus niger pectin methylesterase in fruit juices was studied in the temperature interval of 52–66 °C. The temperature treatment was applied to two kinds of non-pasteurized apple juices, two cloudberry juices and 0.1 M acetate buffer for the assessment of the influence of juice components on the enzyme stability. The enzyme was very thermally labile in the studied temperature range with the z-value around 7 °C. The composition of juices caused a considerable difference in the enzyme susceptibility to thermal inactivation. The enzyme inactivation however followed first-order kinetics with approximately the same value of the activation energy of 300 kJ/mol for each material.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 85, Issue 3, April 2008, Pages 459–465
Journal: Journal of Food Engineering - Volume 85, Issue 3, April 2008, Pages 459–465
نویسندگان
Alina Wilińska, Ana Sofia de Figueiredo Rodrigues, Jolanta Bryjak, Milan Polakovič,