Abstract
The inactivation kinetics of PME in an orange juice-milk beverage system treated by thermal (65-80 °C) and combined thermal (25-65 °C)-high pressure (0.1-700 MPa) processes were fitted using a biphasic model. About 6-8% of the initial activity corresponding to the heat and pressure stable fraction was observed. For complete inactivation a treatment at 90 °C, 1 min or 700 MPa at 55 °C for 2 min was necessary showing the protective effect of the orange-milk media. The extent of inactivation was different in the orange matrices showing that PME was more thermostable in the orange juice-milk based beverage system as compared to the purified enzyme in a buffer system. On the other hand, the purified enzyme in a buffer system showed the highest pressure stability. Parameters such as pH (from acid in the orange juice matrices to basic in the buffer), matrix composition (from less to more complex) and purification level of the enzyme (purified in the buffer or nature in the orange juice) play an important role in the stability of the PME against the different processing technologies studied.
| Original language | English (US) |
|---|---|
| Pages (from-to) | 133-139 |
| Number of pages | 7 |
| Journal | Journal of Food Engineering |
| Volume | 86 |
| Issue number | 1 |
| DOIs | |
| State | Published - May 1 2008 |
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Keywords
- High pressure
- Inactivation
- Milk
- Orange juice
- Pectin methyl esterase
- Thermal
Cite this
Inactivation kinetics of pectin methyl esterase under combined thermal-high pressure treatment in an orange juice-milk beverage. / Sampedro, F.; Rodrigo, D.; Hendrickx, M.
In: Journal of Food Engineering, Vol. 86, No. 1, 01.05.2008, p. 133-139.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Inactivation kinetics of pectin methyl esterase under combined thermal-high pressure treatment in an orange juice-milk beverage
AU - Sampedro, F.
AU - Rodrigo, D.
AU - Hendrickx, M.
PY - 2008/5/1
Y1 - 2008/5/1
N2 - The inactivation kinetics of PME in an orange juice-milk beverage system treated by thermal (65-80 °C) and combined thermal (25-65 °C)-high pressure (0.1-700 MPa) processes were fitted using a biphasic model. About 6-8% of the initial activity corresponding to the heat and pressure stable fraction was observed. For complete inactivation a treatment at 90 °C, 1 min or 700 MPa at 55 °C for 2 min was necessary showing the protective effect of the orange-milk media. The extent of inactivation was different in the orange matrices showing that PME was more thermostable in the orange juice-milk based beverage system as compared to the purified enzyme in a buffer system. On the other hand, the purified enzyme in a buffer system showed the highest pressure stability. Parameters such as pH (from acid in the orange juice matrices to basic in the buffer), matrix composition (from less to more complex) and purification level of the enzyme (purified in the buffer or nature in the orange juice) play an important role in the stability of the PME against the different processing technologies studied.
AB - The inactivation kinetics of PME in an orange juice-milk beverage system treated by thermal (65-80 °C) and combined thermal (25-65 °C)-high pressure (0.1-700 MPa) processes were fitted using a biphasic model. About 6-8% of the initial activity corresponding to the heat and pressure stable fraction was observed. For complete inactivation a treatment at 90 °C, 1 min or 700 MPa at 55 °C for 2 min was necessary showing the protective effect of the orange-milk media. The extent of inactivation was different in the orange matrices showing that PME was more thermostable in the orange juice-milk based beverage system as compared to the purified enzyme in a buffer system. On the other hand, the purified enzyme in a buffer system showed the highest pressure stability. Parameters such as pH (from acid in the orange juice matrices to basic in the buffer), matrix composition (from less to more complex) and purification level of the enzyme (purified in the buffer or nature in the orange juice) play an important role in the stability of the PME against the different processing technologies studied.
KW - High pressure
KW - Inactivation
KW - Milk
KW - Orange juice
KW - Pectin methyl esterase
KW - Thermal
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UR - http://www.scopus.com/inward/citedby.url?scp=36349015277&partnerID=8YFLogxK
U2 - 10.1016/j.jfoodeng.2007.09.019
DO - 10.1016/j.jfoodeng.2007.09.019
M3 - Article
VL - 86
SP - 133
EP - 139
JO - Journal of Food Engineering
JF - Journal of Food Engineering
SN - 0260-8774
IS - 1
ER -