Thermal inactivation kinetics of pectin methyl esterase (PME) in Apple, Mango and Cauliflower
EI-Shamei, Z. A. S.
Thermal inactivation kinetics of pectin methyl esterase (PME) in Apple, Mango and Cauliflower [electronic resource]. حركيات التثبيط الحرارى لإنزيم بكتين ميثيل استيريز فى التفاح والمانجو و القنبيط. - p.63-67.
Includes reference.
Thermal inactivation kinetics of pectin methyl esterase (PME) in apple, mango and cauliflower extracts have been determined at temperatures ranged from 50 to 90°C. The kinetics of PME from the three extracts showed a firstorder model. At 70°C, D values were 1.7, 23.8 and 2.3 min., z values were 7.91, 17.67 and 10.64°C and activation energies (Ea) values were 272.24, 126.7 and 208.42 kJ mor⁻¹ for apple, mango and cauliflower, respectively. These data indicated that mango PME was the more heat-stable, while apple PME was the lowest one.
Summary in Arabic.
Pectin.
Methyl esters.
Apples.
Mango.
Cauliflower.
Insulation (Heat)
Thermal inactivation kinetics of pectin methyl esterase (PME) in Apple, Mango and Cauliflower [electronic resource]. حركيات التثبيط الحرارى لإنزيم بكتين ميثيل استيريز فى التفاح والمانجو و القنبيط. - p.63-67.
Includes reference.
Thermal inactivation kinetics of pectin methyl esterase (PME) in apple, mango and cauliflower extracts have been determined at temperatures ranged from 50 to 90°C. The kinetics of PME from the three extracts showed a firstorder model. At 70°C, D values were 1.7, 23.8 and 2.3 min., z values were 7.91, 17.67 and 10.64°C and activation energies (Ea) values were 272.24, 126.7 and 208.42 kJ mor⁻¹ for apple, mango and cauliflower, respectively. These data indicated that mango PME was the more heat-stable, while apple PME was the lowest one.
Summary in Arabic.
Pectin.
Methyl esters.
Apples.
Mango.
Cauliflower.
Insulation (Heat)