Thermal resistance of pectin methylesterase in tomato juice

Effect of thermosonication on quality improvement of tomato juice

“…The plots of the log residual activity versus heating or TS time could be fitted to linear models with high correlation coefficients (0.90 to 0.99). Similar observations were made by other people (De Sio et al, 1995;Laratta et al, 1995;Crelier et al, 2001;Anthon et al, 2002) on thermal inactivation, and thermo-sonic inactivation by Raviyan et al (2005).…”

Ultrasonication for tomato pectinmethylesterase inactivation: effect of cavitation intensity and temperature on inactivation

“…2. The data fit well to a first order kinetic model, similar to that shown in the work of De Sio et al (1995) and Crelier, Robert, Claude, & Juillerat (2001). From Table 1, it can be seen that at 50°C, enzyme inactivation caused by heating is negligible, as indicated by a D-value of 1571.4 min.…”

“…Published heat resistance rates (D-values) of tomato PME vary as a result of variations in treatment conditions. The D-values of tomato PME in citrate buffer reported by López et al (1997) range from 7.6 min at 66.4°C to 0.20 min at 74.5°C with a z-value of 5.1°C, while the D-values obtained with different substrates by other researchers are much higher (De Sio et al, 1995).…”

Bioactive Compounds and Enzymatic Activity of Red Vegetable Smoothies During Storage

“…Espachs-Barroso et al (2006) found that activation energy of PME thermal inactivation from tomatoes was approximately 10 % higher than that for carrot. However, the PME activity and related thermal stability can greatly differ among produce varieties and ripening stage (Barrett and González 1994;De Sio et al 1995). The higher PME thermal stability of R2 may be attributed to the presence of carrot.…”