COMPARISON OF INVERTASE AND PECTINESTERASE INACTIVATION IN PROCESSED TOMATO PULP

被引：12

作者：

BARTLEY, DA ^{[1
]}

NIELSEN, SS ^{[1
]}

NELSON, PE ^{[1
]}

机构：

[1] PURDUE UNIV,DEPT FOOD SCI,SMITH HALL,W LAFAYETTE,IN 47907

来源：

JOURNAL OF FOOD QUALITY | 1994年 / 17卷 / 04期

关键词：

D O I：

10.1111/j.1745-4557.1994.tb00153.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The heat stability of pectinesterase (PE) and invertase in tomato pulp was investigated to examine the feasibility of using invertase inactivation to predict pectinesterase inactivation. Both invertase and PE were inactivated at 80C in macerated tomato pulp. Between temperatures of 65C to 75C invertase was less heat stable than PE. Results indicate that when temperatures above 80C are reached, almost instantaneously, it would be feasible to use invertase activity as measured by sucrose level to predict PE activity.

引用

页码：311 / 320

页数：10

共 21 条

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