Inactivation of lemon pectinesterase by thermosonication

International Journal of Food Engineering

Volumn 3, Issue 2, 2007, Pages

  Kuldiloke, Jarupan ^a   Eshtiaghi, Mohammad ^b   Zenker, Mattias ^b   Knorr, Dietrich ^b  

^a MAHIDOL UNIVERSITY   (Thailand)

^b TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

Author keywords

Lemon enzymes; Pectinesterase; Thermosonication

Indexed keywords

ENZYME KINETICS; HEAT TREATMENT; SONICATION;

AMBIENT PRESSURE; LEMON ENZYMES; PECTINESTERASE; RESIDUAL ACTIVITY; THERMOSONICATION;

ENZYME INHIBITION;

CITRUS LIMON;

EID: 34249659556     PISSN: 15563758     EISSN: None     Source Type: Journal    
DOI: 10.2202/1556-3758.1055     Document Type: Article

References (10)

1. Sinclair, W. B., The Biochemistry and Physiology of the Lemon and Other Citrus Fruits, Division of Agriculture and Natural Resources, California (1984).
2. Suslick, K. S., Ultrasounds: its Chemical, Physical and Biological Effects, VHC Publishers, New York (1988).
3. Vercet, A., Lopez, P., and Burgos, J., Inactivation of heat-resistant pectinmethylesterase from orange by manothermosonication, J. Agric. Food Chem., 47, 432 (1999).
4. MacDonald, H. M., Evans, R., and Spencer, W. J., Purification and properties of the major pectinesterases in lemon fruits (citrus limon), J. Sci. Food. Agric., 62, 163 (1993).
5. Eagerman, B. A., and Rouse, A. H., Heat inactivation temperature-time relationships for pectinesterase inactivation in citrus juices, Journal of Food Science, 41, 1396 (1976).
6. Nath, N., and Ranganna, S., Time/temperature relationship for thermal inactivation of pectinesterase in mandarin orange (Citrus reticulata Blanco) juice, Food Technol, 12, 411 (1977).
7. Versteeg, C., Pectinesterases from the orange fruit-their purification, general characteristics and juice cloud destabilizing properties, Agricultural Univ., The Netherlands (1979).
8. Wicker, L., and Temelli, F., Heat Inactivation of pectinesterase in orange juice pulp, Journal of Food Science, 53, 162 (1988).
9. Versteeg, C., Rombouts, F. M., and Pilnik, W., Purification and some characteristics of two pectinesterase isoenzymes from orange, Lebensm.Wiss. u.-Technol., 11, 267 (1978).
10. Marshall, M. R., Marcy, J. E., and Braddock, R. J., Effect of total solids level on heat inactivation of pectinesterase in orange juice, Journal of Food Science, 50, 220 (1985).