Thermal and combined pressure-temperature inactivation of orange pectinesterase: Influence of pH and additives

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 7, 1999, Pages 2950-2958

  Van Den Broeck, Ilse ^a   Ludikhuyze, Linda R ^a   Van Loey, Ann M ^a   Weemaes, Carla A ^a   Hendrickx, Marc E ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Additives; Kinetics; Orange pectinesterase; Pressure stability; Thermal stability

Indexed keywords

CALCIUM ION; CARBOXYLESTERASE; ENZYME INHIBITOR; FOOD ADDITIVE; PECTINESTERASE; SUCROSE;

ACIDIFICATION; ARTICLE; CITRUS FRUIT; CONCENTRATION (PARAMETERS); ENZYME INACTIVATION; ENZYME STABILITY; ENZYMOLOGY; FOOD PRESERVATION; HEAT TREATMENT; INHIBITION KINETICS; KINETICS; METABOLISM; PH; PRESSURE; TEMPERATURE; THERMOSTABILITY;

CARBOXYLIC ESTER HYDROLASES; CITRUS; ENZYME INHIBITORS; HYDROGEN-ION CONCENTRATION; KINETICS; PRESSURE; TEMPERATURE;

EID: 0032842647     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf981169n     Document Type: Article

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