Volume 28 Issue 6
Mar 2015
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ZHOU Lin-Yan, LIAO Xiao-Jun, CAO Xia-Min, LIU Feng-Xia, BI Xiu-Fang, YI Jian-Yong, LI Shu-Rong. Inactivation Kinetics of Pectin Methylesterase from Peach under High Pressure Carbon Dioxide[J]. Chinese Journal of High Pressure Physics, 2014, 28(6): 753-761. doi: 10.11858/gywlxb.2014.06.017
Citation: ZHOU Lin-Yan, LIAO Xiao-Jun, CAO Xia-Min, LIU Feng-Xia, BI Xiu-Fang, YI Jian-Yong, LI Shu-Rong. Inactivation Kinetics of Pectin Methylesterase from Peach under High Pressure Carbon Dioxide[J]. Chinese Journal of High Pressure Physics, 2014, 28(6): 753-761. doi: 10.11858/gywlxb.2014.06.017

Inactivation Kinetics of Pectin Methylesterase from Peach under High Pressure Carbon Dioxide

doi: 10.11858/gywlxb.2014.06.017
  • Received Date: 21 Aug 2012
  • Rev Recd Date: 08 Oct 2012
  • The inactivation of pectin methylesterase (PME) from peach in buffer and juice by high pressure carbon dioxide (HPCD) was investigated.PME in buffer is effectively inactivated by HPCD, their residual activity decreases with the increase of pressure and temperature.The residual activity of the PME exhibited a fast decrease after a prolonged treatment time; their inactivation kinetics is adequately modeled by the first order kinetics model.With the increase of pressure and temperature, the kinetic rate constant increases and the decimal reduction time decreases for PME in buffer inactivated by HPCD.The Kinetic rate and the decimal reduction time are 0.408 8 min-1 and 5.63 min respectively at the optimal condition (22 MPa, 55 ℃).The activation volume and the pressure sensitivity exponent of inactivation PME by HPCD at 55 ℃ are -383.00 cm3/mol and 16.40 MPa respectively.In contrst, the activation energy and the pressure sensitivity exponent at 15 MPa are 1 845.86 kJ/mol and 13.30 ℃ respectively.The residual activity of PME in peach juice is significantly greater than that in buffer after the same HPCD treatment, indicating that the original PME in the juice is less inactivated by HPCD.

     

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