Effect of temperature and/or pressure on tomato pectinesterase activity

Effect of temperature and/or pressure on tomato pectinesterase activity

2000

A:PS

The activity of tomato pectinesterase (PE) was studied as a function of pressure (0.1-900 MPa) and temperature (20-75oC). Tomato PE was rather heat labile at atmospheric pressure (inactivation in the temperature domain 57-65oC), but it was very pressure resistant. Even at 900 MPa and 60oC the inactivation was slower than at atmospheric pressure. At atmospheric pressure, catalytic activity of PE was optimal at neutral pH and a temperature of 55oC. Increasing pressure up to 300 MPa increased the enzyme activity as compared to atmospheric pressure. Enzyme activity was maximal at 100-200 MPa combined with a temperature of 60-65oC. The presence of Ca2+ ions (60 mM) decreased the enzyme activity at atmospheric pressure in the temperature range 45-60oC but increased enzyme activity at elevated pressure (up to 300 MPa). Maximal enzyme activity in the presence of Ca2+ ions was noted at 200-300 MPa in combination with a temperature of 65-70oC.

48(2):551-558, JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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