Thermal inactivation kinetics of partially purified mango pectin methylesterase

AUTOR(ES)

DÍAZ-CRUZ, Claudio Alonso, REGALADO-GONZÁLEZ, Carlos, MORALES-SÁNCHEZ, Eduardo, VELAZQUEZ, Gonzalo, GONZÁLEZ-JASSO, Eva, AMAYA-LLANO, Silvia Lorena

FONTE

Food Sci. Technol

DATA DE PUBLICAÇÃO

30/06/2016

RESUMO

Abstract Kinetic parameters of thermal inactivation of pectin methylesterase (PME) in a partially purified mango enzyme extract were determined. The PME of mango partially purified by salting out showed different patterns of thermal inactivation, indicating the presence of a thermostable fraction at 70 °C and a thermolabile fraction at lower temperatures. The inactivation of the thermostable fraction exhibited a linear behavior that yielded a z-value of 9.44 °C and an activation energy (Ea) of 245.6 kJ mol-1 K-1 using the Arrhenius model. The thermostable mango PME fraction represented 17% of total crude enzyme extract, which emphasizes the importance of residual enzyme activity after heat treatment.

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