Thermal inactivation kinetics of partially purified mango pectin methylesterase

Claudio Alonso Díaz-Cruz; Carlos Regaladod-Godnzález; Eduardo Modrales-Sánchez; Gonzalo Velazquez; Eva Godnzález-Jassod; Silvia Lorena Amaya-Llanod

doi:10.1590/1678-457X.02815

Thermal inactivation kinetics of partially purified mango pectin methylesterase

Claudio Alonso Díaz-Cruz, Carlos Regaladod-Godnzález, Eduardo Modrales-Sánchez, Gonzalo Velazquez, Eva Godnzález-Jassod, Silvia Lorena Amaya-Llanod

Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada (CICATA), Unidad Querétaro

Research output: Contribution to journal › Article › peer-review

6 Scopus citations

Abstract

Kinetic parameters of thermal inactivation of pectin methylesterase (PME) in a partially purified mango enzyme extract were determined. The PME of mango partially purified by salting out showed different patterns of thermal inactivation, indicating the presence of a thermostable fraction at 70 °C and a thermolabile fraction at lower temperatures. The inactivation of the thermostable fraction exhibited a linear behavior that yielded a z-value of 9.44 °C and an activation energy (Ea) of 245.6 kJ mol^-1 K^-1 using the Arrhenius model. The thermostable mango PME fraction represented 17% of total crude enzyme extract, which emphasizes the importance of residual enzyme activity after heat treatment.

Original language	English
Pages (from-to)	282-285
Number of pages	4
Journal	Food Science and Technology
Volume	36
Issue number	2
DOIs	https://doi.org/10.1590/1678-457X.02815
State	Published - 1 Apr 2016

Keywords

Ataulfo mango
Pectin methylesterase
Thermal inactivation

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10.1590/1678-457X.02815

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title = "Thermal inactivation kinetics of partially purified mango pectin methylesterase",

abstract = "Kinetic parameters of thermal inactivation of pectin methylesterase (PME) in a partially purified mango enzyme extract were determined. The PME of mango partially purified by salting out showed different patterns of thermal inactivation, indicating the presence of a thermostable fraction at 70 °C and a thermolabile fraction at lower temperatures. The inactivation of the thermostable fraction exhibited a linear behavior that yielded a z-value of 9.44 °C and an activation energy (Ea) of 245.6 kJ mol-1 K-1 using the Arrhenius model. The thermostable mango PME fraction represented 17% of total crude enzyme extract, which emphasizes the importance of residual enzyme activity after heat treatment.",

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T1 - Thermal inactivation kinetics of partially purified mango pectin methylesterase

AU - Díaz-Cruz, Claudio Alonso

AU - Regaladod-Godnzález, Carlos

AU - Modrales-Sánchez, Eduardo

AU - Velazquez, Gonzalo

AU - Godnzález-Jassod, Eva

AU - Amaya-Llanod, Silvia Lorena

PY - 2016/4/1

Y1 - 2016/4/1

N2 - Kinetic parameters of thermal inactivation of pectin methylesterase (PME) in a partially purified mango enzyme extract were determined. The PME of mango partially purified by salting out showed different patterns of thermal inactivation, indicating the presence of a thermostable fraction at 70 °C and a thermolabile fraction at lower temperatures. The inactivation of the thermostable fraction exhibited a linear behavior that yielded a z-value of 9.44 °C and an activation energy (Ea) of 245.6 kJ mol-1 K-1 using the Arrhenius model. The thermostable mango PME fraction represented 17% of total crude enzyme extract, which emphasizes the importance of residual enzyme activity after heat treatment.

AB - Kinetic parameters of thermal inactivation of pectin methylesterase (PME) in a partially purified mango enzyme extract were determined. The PME of mango partially purified by salting out showed different patterns of thermal inactivation, indicating the presence of a thermostable fraction at 70 °C and a thermolabile fraction at lower temperatures. The inactivation of the thermostable fraction exhibited a linear behavior that yielded a z-value of 9.44 °C and an activation energy (Ea) of 245.6 kJ mol-1 K-1 using the Arrhenius model. The thermostable mango PME fraction represented 17% of total crude enzyme extract, which emphasizes the importance of residual enzyme activity after heat treatment.

KW - Ataulfo mango

KW - Pectin methylesterase

KW - Thermal inactivation

UR - http://www.scopus.com/inward/record.url?scp=84978177157&partnerID=8YFLogxK

U2 - 10.1590/1678-457X.02815

DO - 10.1590/1678-457X.02815

M3 - Artículo

SN - 0101-2061

VL - 36

SP - 282

EP - 285

JO - Food Science and Technology

JF - Food Science and Technology

IS - 2

ER -

Thermal inactivation kinetics of partially purified mango pectin methylesterase

Abstract

Keywords

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