THERMOSTABILITY OF 3 PECTINESTERASE ISOENZYMES IN TOMATO FRUIT

Authors
LARATTA B LOIUDICE R GIOVANE A QUAGLIUOLO L SERVILLO L CASTALDO D
Citation
B. Laratta et al., THERMOSTABILITY OF 3 PECTINESTERASE ISOENZYMES IN TOMATO FRUIT, Food chemistry, 52(4), 1995, pp. 415-418
Citations number
22
Categorie Soggetti
Food Science & Tenology","Nutrition & Dietetics","Chemistry Applied
Journal title
Food chemistry → ACNP
ISSN journal
03088146
Volume
52
Issue
4
Year of publication
1995
Pages
415 - 418
Database
ISI
SICI code
0308-8146(1995)52:4<415:TO3PII>2.0.ZU;2-N
Abstract
The thermal stability of three forms of pectin methylesterase purified from tomato was evaluated at pH 4.5. The time-dependent heat-inactiva tion curves for the three forms exhibit exponential behaviour in the t emperature range between 70 degrees C and 90 degrees C. The determinat ion of D-T and Z parameters displays a different heat-inactivation kin etic among the three isoenzymes. In particular, two forms (PME(1) and PME(3)) show similar behaviour with a Z value of 24 degrees C, whereas the third form (PME(2)) shows a Z value of 15 degrees C.