Thermal and high-pressure inactivation kinetics of carrot pectinmethylesterase: From model system to real foods

  title={Thermal and high-pressure inactivation kinetics of carrot pectinmethylesterase: From model system to real foods},
  author={T. Balogh and C. Smout and B. Nguyen and A. Loey and M. Hendrickx},
  journal={Innovative Food Science and Emerging Technologies},
Abstract Pectinmethylesterase (PME) was extracted from carrots ( Daucus carrota ) and subsequently purified by affinity chromatography on a CNBr-Sheparose-PME inhibitor (PMEI) column. Detailed kinetic studies on the inactivation of purified carrot PME by thermal and high-pressure processing were performed. Next to the model systems, the thermal and high-pressure inactivation of PME in real products (carrot juice and carrot pieces) was investigated. The inactivation was performed under… Expand
Combined thermal and high pressure effect on carrot pectinmethylesterase stability and catalytic activity
Abstract Carrot pectinmethylesterase (PME, EC was extracted and purified using affinity chromatography. The effect of pressure and temperature on the stability and catalytic activity ofExpand
Comparative Structural Changes and Inactivation Kinetics of Pectin Methylesterases from Different Orange Cultivars Processed by High Pressure
Pectin methylesterases (PMEs) from two different orange sources, Valencia and Navel cv., were extracted and purified using cation exchange, heparin chromatography, and finally, gel filtrationExpand
Comparison of the inactivation kinetics of pectin methylesterases from carrot and peach by high-pressure carbon dioxide
Abstract The inactivation of pectin methylesterases (PMEs) from carrot and peach in buffer by high-pressure carbon dioxide (HPCD) at 55 °C was investigated. The two PMEs were effectively inactivatedExpand
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Inactivation Kinetics of Peach Pulp Pectin Methylesterase as a Function of High Hydrostatic Pressure and Temperature Process Conditions
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In this study, it was aimed to compare the effects of thermosonication (TS) and conventional heating (T) treatments in the inactivation of the pectin methylesterase (PME) and some physicochemicalExpand
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Inactivation of plant pectin methylesterase by thermal or high intensity pulsed electric field treatments
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Thermal inactivation of exogenous pectin methylesterase in apple and cloudberry juices
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 appliedExpand
Thermal and High-Pressure Stability of Pectin-Converting Enzymes in Broccoli and Carrot Purée: Towards the Creation of Specific Endogenous Enzyme Populations Through Processing
The thermal and pressure stability of broccoli and carrot pectin-converting enzymes, in particular pectinmethylesterase (PME), β-galactosidase (β-Gal), and α-arabinofuranosidase (α-Af), wereExpand


Mild‐Heat and High‐Pressure Inactivation of Carrot Pectin Methylesterase: A Kinetic Study
: Pectin methylesterase (PME) was extracted from carrots and purified by affinity chromatography. The thermal high-pressure inactivation of the PME was investigated in a model system. Under theseExpand
Partial purification, characterization, and thermal and high-pressure inactivation of pectin methylesterase from carrots (Daucus carrota L.).
Isothermal and combined isothermal-isobaric inactivation of purified carrot PME could be described by a fractional-conversion model. Expand
Purification, characterization, thermal, and high-pressure inactivation of pectin methylesterase from bananas (cv Cavendish).
Banana PME was found to be more thermally stable compared with PMEs extracted from orange, tomato, and apple and to have a higher thermal and high-pressure stability than other PMEs studied. Expand
Purification, properties and heat inactivation of pectin methylesterase from apple (cv Golden Delicious).
Pectin methylesterase from apple (cv Golden Delicious) was extracted and purified by affinity chromatography on a CNBr-Sepharose®-PMEI column. A single pectin methylesterase peak was observed.Expand
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Four Australian carrot varieties have been selected for a study of deteriorative enzymes. The varieties included those commonly used for table and also for processing purposes (Red Hot Original, RedExpand
Pressure Induced Inactivation of Selected Food Enzymes
Pectinesterase, lipase, polyphenol oxidase, lipoxygenase, peroxidase, lactoperoxidase, phosphatase and catalase have been examined at distinct conditions within a pressure range of 0.1 to 900 MPa,Expand
The necessary pasteurization temperature, F and z values for pectinesterase inactivation were developed for three varieties of orange juices and one grapefruit juice. Since common commercial practiceExpand
Pectic substance degradation and texture of carrots as affected by pressurization
Heated pectin was degraded by transelimination (β-elimination) above pH 5 and by hydrolysis below pH 2, but pressurized pectin did not degrade. Thus cooked carrots decreased in firmness, butExpand
Optimization of Carrot Juice Color and Cloud Stability
Investigations were conducted on the effects of heating, acidification, and enzyme treatment on carrot juice color and cloud stability. Heating whole carrots to 93 o C prior to milling and pressingExpand
Effects of Combined Treatment of High Hydrostatic Pressure and Mild Heat on the Quality of Carrot Juice
This study was performed to investigate the effects of the combined treatment of high pressure and heat on the quality of carrot juice, and to optimize the process condition. About 95% of foodExpand