Inactivation Kinetics of Purified Tomato Polygalacturonase by Thermal and High-Pressure Processing

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 9, 2004, Pages 2697-2703

  Fachin, Diana ^b   Smout, Chantal ^a   Verlent, Isabel ^a   Nguyen, Binh Ly ^a   Van Loey, Ann M ^a   Hendrickx, Marc E ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

^b PONTIFICAL CATHOLIC UNIVERSITY OF PARANÁ   (Brazil)

Author keywords

High pressure; Kinetics; Polygalacturonase; Thermal; Tomato

Indexed keywords

POLYGALACTURONASE;

ARTICLE; CATION EXCHANGE; ENZYME ANALYSIS; ENZYME INACTIVATION; ENZYME KINETICS; ENZYME PURIFICATION; EXTRACTION; GEL FILTRATION CHROMATOGRAPHY; HEAT TREATMENT; HYPERBARISM; ISOELECTRIC POINT; MASS; NONHUMAN; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; TEMPERATURE DEPENDENCE; THERMOSTABILITY; TOMATO;

ENZYME ACTIVATION; ENZYME STABILITY; FOOD HANDLING; HEAT; KINETICS; LYCOPERSICON ESCULENTUM; POLYGALACTURONASE; PRESSURE;

LYCOPERSICON ESCULENTUM;

EID: 2342638391     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf030531h     Document Type: Article

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