The effects of manothermosonication on tomato endopolygalacturonase β-subunit

被引：0

作者：

Antonio Vercet

Pascual Buesa

机构：

[1] Departamento de Producción Animal y Ciencia de los Alimentos,

[2] Universidad de Zaragoza. Miguel Servet 177,undefined

[3] 50013 Zaragoza,undefined

[4] Spain,undefined

来源：

European Food Research and Technology | 2002年 / 214卷

关键词：

β-Subunit Polygalacturonase Tomato Manothermosonication Inactivation;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

The ability of the β-subunit of tomato endopolygalacturonase I (PGI) to enhance the thermal resistance of endopolygalacturonase II (PGII) has been tested after PGI was inactivated by thermal or manothermosonication (MTS) treatments of similar intensity. The β-subunit retained a low converter activity (0.3–1%) after thermal treatments whereas this activity was fully destroyed by MTS treatments. The low amount of PGI activity restored in the heat treated samples could be due to a low assay efficiency or to the thermal inactivation of the β-subunit.

引用

页码：310 / 312

页数：2