English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/115194
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:


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

AuthorsHernández, Almudena; Cano, M. Pilar
KeywordsPolyphenol oxidase
Pectin methylesterase
High pressure
Issue Date1998
PublisherAmerican Chemical Society
CitationJournal of Agricultural and Food Chemistry 46: 266- 270 (1998)
AbstractA 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.
Identifiersdoi: 10.1021/jf970455g
issn: 0021-8561
Appears in Collections:(IF) Artículos
Files in This Item:
File Description SizeFormat 
accesoRestringido.pdf15,38 kBAdobe PDFThumbnail
Show full item record
Review this work

Related articles:

WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.