Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
18401 | Enzyme and Microbial Technology | 2006 | 8 Pages |
Abstract
Pectin methylesterase (PME) was extracted from green bell peppers and purified by affinity chromatography. The optimal pectin and salt concentrations for the PME catalysed reaction were investigated. Purified pepper PME activity was studied during combined high-pressure/temperature treatments (18–65 °C, 0.1–600 MPa) in a model system of pectin at pH 5.6. The activity of purified pepper PME showed a maximum at 200 MPa and 55 °C. A third-degree polynomial model (derived from a thermodynamic model) was successfully used to describe the heat–pressure dependence of the initial rates of purified pepper PME-catalyzed methanol formation.
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Bioengineering
Authors
Sónia Marília Castro, Ann Van Loey, Jorge Alexandre Saraiva, Chantal Smout, Marc Hendrickx,