Thermal resistance of tomato polygalacturonase and pectinmethylesterase at physiological pH

被引：33

作者：

Lopez, P ^{[1
]}

Sanchez, AC ^{[1
]}

Vercet, A ^{[1
]}

Burgos, J ^{[1
]}

机构：

[1] UNIV ZARAGOZA,FAC VET,LAB BIOQUIM & TECNOL ALIMENTOS,E-50013 ZARAGOZA,SPAIN

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY | 1997年 / 204卷 / 02期

关键词：

pectic enzymes; thermal resistance; tomato fruit;

D O I：

10.1007/s002170050051

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The kinetic parameters of heat-induced inactivation of tomato fruit pectic enzymes in a partially purified form have been calculated. Polygalacturonase I (PGI), polygalacturonase II (PGII) and pectin-methylesterase (PME) were separated by means of gel permeation chromatography and their thermoresistance in 50 mM citrate buffer, pH 4.0, 0.4 M NaCl calculated. All the enzymes showed first-order kinetics of inactivation. PGII D values ranged from 2.14 min at 64 degrees C to 0.24 min at 73 degrees C. Its z value was calculated to be 9.4 degrees C. PGI D values ranged from 15.9 min at 86 degrees C to 0.46 min at 95.4 degrees C. Its z value was calculated to be 5.6 degrees C. PME D values ranged from 7.6 min at 66.4 degrees C to 0.20 min at 74.5 degrees C. Its z value was calculated to be 5 degrees C.

引用

页码：146 / 150

页数：5

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