Comparative Structural Changes and Inactivation Kinetics of Pectin Methylesterases from Different Orange Cultivars Processed by High Pressure

Food and Bioprocess Technology

Volumn 7, Issue 3, 2014, Pages 853-867

  Alexandrakis, Z ^a   Katsaros, G ^a   Stavros, P ^b   Katapodis, P ^c   Nounesis, G ^b   Taoukis, P ^a,d  

^a NATIONAL TECHNICAL UNIVERSITY OF ATHENS   (Greece)

^b INSTITUTE OF NANOSCIENCE AND NANOTECHNOLOGY   (Greece)

^c UNIVERSITY OF IOANNINA   (Greece)

^d 5 Iroon Polytechniou Str Zografou ^*  (Greece)

Author keywords

Circular dichroism; High pressure inactivation; Pectin methylesterase; Structural alterations

Indexed keywords

FIRST-ORDER KINETIC MODELS; GEL-FILTRATION CHROMATOGRAPHY; HIGH PRESSURE; MULTIPARAMETER EQUATIONS; PECTIN METHYLESTERASE; PRESSURE AND TEMPERATURE; STRUCTURAL ALTERATIONS; TRIS-HCL BUFFER SOLUTION;

BINDING ENERGY; CHROMATOGRAPHY; CITRUS FRUITS; DICHROISM; ENZYMES; GEL PERMEATION CHROMATOGRAPHY; KINETIC PARAMETERS; MOLECULES; PROTEINS; PURIFICATION; RATE CONSTANTS;

HIGH PRESSURE EFFECTS;

EID: 84889100170     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-013-1087-7     Document Type: Article

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