Document Type
Article
Rights
Available under a Creative Commons Attribution Non-Commercial Share Alike 4.0 International Licence
Disciplines
Microbiology
Abstract
The thermal degradation kinetics of pectin methylesterase (PME) from carrot and lettuce were studied. Fresh extracts were exposed to temperatures from 55 to 70 °C until the enzyme was inactivated. A model based on the presence of two forms of the enzyme, one active and one non-active, is proposed. The natural variability of the PME activity was taken into the model in the form of normally distributed random effects. The common model parameters obtained (cleavage constant (0.0395±0.0062 s−1), degradation constant (0.556±0.112 s−1), cleavage energy of activation (469±23 kJ mol−1) and degradation energy of activation (488±18 kJ mol−1)) show that the PME degradation kinetics of the two vegetables can be explained with a single set of parameters.
DOI
https://doi.org/10.1271/bbb.60484
Recommended Citation
Rico, D. et al. (2007). Simultaneous Modelling of the Thermal Degradation Kinetics of Pectin Methylesterase in Lettuce (Lactuca sativa L.) and Carrot (Daucus carota L.) Extracts: Analysis of Seasonal Variation and Tissue Type. Bioscience, Biotechnology, and Biochemistry 71 (10), pp.2383-2392. DOI : 10.1271/bbb.60484
Funder
Irish Department of Agriculture Fisheries and Food Funded Food Institutional Research Measure and ABBEST scholaship programme of Technological University Dublin
Publication Details
Bioscience, Biotechnology, and BiochemistryVol. 71 (2007) , No. 10 pp.2383-2392
Available from the publisher here