Document Type

Article

Rights

Available under a Creative Commons Attribution Non-Commercial Share Alike 4.0 International Licence

Disciplines

Microbiology

Publication Details

Bioscience, Biotechnology, and BiochemistryVol. 71 (2007) , No. 10 pp.2383-2392

Available from the publisher here

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

Funder

Irish Department of Agriculture Fisheries and Food Funded Food Institutional Research Measure and ABBEST scholaship programme of Technological University Dublin

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