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Thermal inactivation kinetics of pectin methyl esterase (PME) in Apple, Mango and Cauliflower [electronic resource].

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EI-Shamei, Z. A. S

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Language: English Summary language: Arabic Description: p.63-67Other title:

حركيات التثبيط الحرارى لإنزيم بكتين ميثيل استيريز فى التفاح والمانجو و القنبيط [Added title page title]

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Agricultural research journal, Suez Canal University, 2008 v.8(2) [electronic resource].

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In: Agricultural Research Journal, Suez Canal University 2008 v.8(2)Summary: 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.

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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.

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