Thermal inactivation of pectin methylesterase from peppers (Capsicum annum)

• Author(s): Castro, S. M. ; Van Loey, A. ; Saraiva, J. ; Smout, C. ; Hendrickx, M.
• Date: 2003
• Persistent ID: http://hdl.handle.net/10773/7856
• Origin: RIA - Repositório Institucional da Universidade de Aveiro
• Subject(s): Thermal inactivation; Pectin methylesterase; Peppers (Capsicum annum)
• Document Type: Conference Object
• Language: English

Description

Pectin methylesterase (PME) from green bell peppers (Capsicum annuum) was extracted and purified. Isothermal inactivation of purified pepper PME at pH 7.5 could be described by a fractional conversion model for lower temperatures (55-57°C) and a biphasic model for higher temperatures (58-70°C).