THERMAL INACTIVATION OF PECTIN METHYLESTERASE IN TOMATO PUREE - IMPLICATIONS ON CLOUD STABILITY

被引：34

作者：

LARATTA, B

FASANARO, G

DESIO, F

CASTALDO, D

PALMIERI, A

GIOVANE, A

SERVILLO, L

机构：

[1] STAZ SPERIMENTALE IND CONSERV ALIMENTARI, DEPT TOMATO PROD, AGNRI, ITALY

[2] STAZ SPERIMENTALE IND CONSERV ALIMENTARI, DEPT PACKAGING & FOOD STERILIZAT, AGNRI, ITALY

[3] UNIV NAPLES, DEPT BIOCHEM & BIOPHYS, NAPLES, ITALY

来源：

PROCESS BIOCHEMISTRY | 1995年 / 30卷 / 03期

关键词：

D O I：

10.1016/0032-9592(95)95724-W

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The thermal behaviour of pectin methylesterase (PME, EC. 3.1.1.11) in five new tomato cultivars used for juices and tomato products was analysed. Enzyme inactivation induced by heat was followed by measuring the activity as a function of temperature. The thermal behaviour of PME activity in five tomato varieties was described by sigmoidal thermal denaturation curves. The data analysis, performed assuming a two state equilibrium model, showed that only one of the five tomato varieties retained PME activity This observation could explain the cloud loss shown by some tomato products during storage. From the thermal transition curves, the D-T, Z and F/D parameters, usually employed for the evaluation of stabilization thermal processes, were calculated at various pH values.

引用

页码：251 / 259

页数：9

共 22 条

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