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Título

High-Pressure and Temperature Effects on Enzyme Inactivation in Tomato Puree

Autor Hernández, Almudena; Cano, M. Pilar
Palabras clave Polyphenol oxidase
Tomato
Proteins
Peroxidase
Pectin methylesterase
High pressure
Fecha de publicación 1998
EditorAmerican Chemical Society
Citación Journal of Agricultural and Food Chemistry 46: 266- 270 (1998)
ResumenA study was made of the effect of high hydrostatic pressure treatment (50-500 MPa) combined with heat treatment (20-60 °C) on peroxidase (POD), polyphenol oxidase (PPO), and pectin methylesterase (PME) activities of tomato puree. Assays were carried out on fresh made tomato puree, and a 15 min treatment time was selected. Pressurization/depressurization treatments caused a continuous denaturation of soluble proteins at room temperature (20 °C). Also, ultrahigh hydrostatic pressure (UHP)/mild heat treatments produced a significant reduction (32.5%) of PME activity when a combination of 150 MPa/30 °C treatment was employed, while some activation was observed for treatments carried out at 335-500 MPa and different temperatures. A reduction of POD activity (25%) was obtained in tomato purees treated at 350 MPa/20 °C, but a combination of higher pressures and mild temperatures (30-60 °C) produced an enhancement of this activity. PPO activity did not show any significant change due to UHP/mild-temperature treatments in tomato product. Only a combination of 200 MPa/20 °C seemed to produce a significant loss (10%) in PPO activity.
URI http://hdl.handle.net/10261/115194
DOI10.1021/jf970455g
Identificadoresdoi: 10.1021/jf970455g
issn: 0021-8561
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