Document Type

Article

Rights

This item is available under a Creative Commons License for non-commercial use only

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.

Share

COinS