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Scepankova H, Galante D, Espinoza-Suaréz E, Pinto CA, Estevinho LM, Saraiva J. High Hydrostatic Pressure in the Modulation of Enzymatic and Organocatalysis and Life under Pressure: A Review. Molecules 2023; 28:molecules28104172. [PMID: 37241913 DOI: 10.3390/molecules28104172] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Revised: 04/19/2023] [Accepted: 05/09/2023] [Indexed: 05/28/2023] Open
Abstract
The interest in high hydrostatic pressure (HHP) is mostly focused on the inactivation of deleterious enzymes, considering the quality-related issues associated with enzymes in foods. However, more recently, HHP has been increasingly studied for several biotechnological applications, including the possibility of carrying out enzyme-catalyzed reactions under high pressure. This review aims to comprehensively present and discuss the effects of HHP on the kinetic catalytic action of enzymes and the equilibrium of the reaction when enzymatic reactions take place under pressure. Each enzyme can respond differently to high pressure, mainly depending on the pressure range and temperature applied. In some cases, the enzymatic reaction remains significantly active at high pressure and temperature, while at ambient pressure it is already inactivated or possesses minor activity. Furthermore, the effect of temperature and pressure on the enzymatic activity indicated a faster decrease in activity when elevated pressure is applied. For most cases, the product concentration at equilibrium under pressure increased; however, in some cases, hydrolysis was preferred over synthesis when pressure increased. The compiled evidence of the effect of high pressure on enzymatic activity indicates that pressure is an effective reaction parameter and that its application for enzyme catalysis is promising.
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Affiliation(s)
- Hana Scepankova
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
- CIMO, Mountain Research Center Polytechnic Institute of Bragança, Campus Santa Apolónia, 5301-855 Bragança, Portugal
| | - Diogo Galante
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | | | - Carlos A Pinto
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Letícia M Estevinho
- CIMO, Mountain Research Center Polytechnic Institute of Bragança, Campus Santa Apolónia, 5301-855 Bragança, Portugal
| | - Jorge Saraiva
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
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Zhu D, Zhang Y, Kou C, Xi P, Liu H. Ultrasonic and other sterilization methods on nutrition and flavor of cloudy apple juice. ULTRASONICS SONOCHEMISTRY 2022; 84:105975. [PMID: 35276515 PMCID: PMC8908276 DOI: 10.1016/j.ultsonch.2022.105975] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/07/2022] [Revised: 02/20/2022] [Accepted: 03/03/2022] [Indexed: 05/25/2023]
Abstract
Sterilization plays an important role in extending the shelf-life of apple juice; however, it also affects the nutritional and flavor profile of the juice. This study was initiated to evaluate the effects of several common sterilization methods (conventional pasteurization, microwave sterilization, ultrasonic sterilization, and ultra-high-pressure sterilization) on some important quality parameters of apple juice. The results showed that the content of soluble pectin and soluble protein in juice decreased significantly after ultra-high-pressure sterilization. Sonication was found to be effective in increasing the level of ascorbic acid in apple juice. The sugar:acid ratio increased significantly after pasteurization, microwave sterilization, and ultra-high-pressure sterilization, which changed the taste of juice. Microwave sterilization caused the highest volatile compound loss, while ultra-high-pressure sterilization led to a higher retention rate of volatile compounds in juice. This study could be helpful in seeking suitable sterilization methods retaining the quality of cloudy apple juice.
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Affiliation(s)
- Danshi Zhu
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China.
| | - Yueyi Zhang
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China.
| | - Chengcheng Kou
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China.
| | - Pushun Xi
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China.
| | - He Liu
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China.
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Newly designed molecularly imprinted 3-aminophenol-glyoxal-urea resin as hydrophilic solid-phase extraction sorbent for specific simultaneous determination of three plant growth regulators in green bell peppers. Food Chem 2020; 311:125999. [DOI: 10.1016/j.foodchem.2019.125999] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2019] [Revised: 11/15/2019] [Accepted: 12/01/2019] [Indexed: 02/07/2023]
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4
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Ultrasound-vacuum infusion effect on jalapeño pepper (Capsicum annuum L.) blanching and thermal behavior of its pectin methylesterase. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.04.081] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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5
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Salas-Tovar JA, Flores-Gallegos AC, Contreras-Esquivel JC, Escobedo-García S, Morlett-Chávez JA, Rodríguez-Herrera R. Analytical Methods for Pectin Methylesterase Activity Determination: a Review. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-017-0934-y] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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6
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Thermal inactivation kinetics of pectin methylesterase and the impact of thermal treatment on the texture, electrical impedance characteristics and cell wall structure of Japanese radish (Raphanus sativus L.). J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2016.12.001] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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7
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Sénéchal F, L'Enfant M, Domon JM, Rosiau E, Crépeau MJ, Surcouf O, Esquivel-Rodriguez J, Marcelo P, Mareck A, Guérineau F, Kim HR, Mravec J, Bonnin E, Jamet E, Kihara D, Lerouge P, Ralet MC, Pelloux J, Rayon C. Tuning of Pectin Methylesterification: PECTIN METHYLESTERASE INHIBITOR 7 MODULATES THE PROCESSIVE ACTIVITY OF CO-EXPRESSED PECTIN METHYLESTERASE 3 IN A pH-DEPENDENT MANNER. J Biol Chem 2015; 290:23320-35. [PMID: 26183897 DOI: 10.1074/jbc.m115.639534] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2015] [Indexed: 11/06/2022] Open
Abstract
Pectin methylesterases (PMEs) catalyze the demethylesterification of homogalacturonan domains of pectin in plant cell walls and are regulated by endogenous pectin methylesterase inhibitors (PMEIs). In Arabidopsis dark-grown hypocotyls, one PME (AtPME3) and one PMEI (AtPMEI7) were identified as potential interacting proteins. Using RT-quantitative PCR analysis and gene promoter::GUS fusions, we first showed that AtPME3 and AtPMEI7 genes had overlapping patterns of expression in etiolated hypocotyls. The two proteins were identified in hypocotyl cell wall extracts by proteomics. To investigate the potential interaction between AtPME3 and AtPMEI7, both proteins were expressed in a heterologous system and purified by affinity chromatography. The activity of recombinant AtPME3 was characterized on homogalacturonans (HGs) with distinct degrees/patterns of methylesterification. AtPME3 showed the highest activity at pH 7.5 on HG substrates with a degree of methylesterification between 60 and 80% and a random distribution of methyl esters. On the best HG substrate, AtPME3 generates long non-methylesterified stretches and leaves short highly methylesterified zones, indicating that it acts as a processive enzyme. The recombinant AtPMEI7 and AtPME3 interaction reduces the level of demethylesterification of the HG substrate but does not inhibit the processivity of the enzyme. These data suggest that the AtPME3·AtPMEI7 complex is not covalently linked and could, depending on the pH, be alternately formed and dissociated. Docking analysis indicated that the inhibition of AtPME3 could occur via the interaction of AtPMEI7 with a PME ligand-binding cleft structure. All of these data indicate that AtPME3 and AtPMEI7 could be partners involved in the fine tuning of HG methylesterification during plant development.
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Affiliation(s)
- Fabien Sénéchal
- From the EA3900-BIOPI, Biologie des Plantes et Innovation and
| | | | - Jean-Marc Domon
- From the EA3900-BIOPI, Biologie des Plantes et Innovation and
| | - Emeline Rosiau
- From the EA3900-BIOPI, Biologie des Plantes et Innovation and
| | - Marie-Jeanne Crépeau
- INRA, UMR 1268, Biopolymères-Interactions-Assemblages, BP 71627, 44316 Nantes, France
| | - Ogier Surcouf
- the Laboratoire de Glycobiologie et Matrice Extracellulaire Végétale, UPRES EA 4358, Institut de Recherche et d'Innovation Biomédicale, Grand Réseau de Recherche-Végétal, Agronomie, Sol, Innovation, UFR des Sciences et Techniques, Normandie Université-Université de Rouen, 76821 Mont-Saint-Aignan Cedex 1, France
| | | | - Paulo Marcelo
- Plateforme d'Ingénierie Cellulaire and Analyses des Protéines (ICAP), Université de Picardie Jules Verne, 80039 Amiens, France
| | - Alain Mareck
- the Laboratoire de Glycobiologie et Matrice Extracellulaire Végétale, UPRES EA 4358, Institut de Recherche et d'Innovation Biomédicale, Grand Réseau de Recherche-Végétal, Agronomie, Sol, Innovation, UFR des Sciences et Techniques, Normandie Université-Université de Rouen, 76821 Mont-Saint-Aignan Cedex 1, France
| | | | - Hyung-Rae Kim
- Biological Sciences, Purdue University, West Lafayette, Indiana 47907
| | - Jozef Mravec
- the Department of Plant and Environmental Sciences, University of Copenhagen, 1871 Frederiksberg, Denmark, and
| | - Estelle Bonnin
- INRA, UMR 1268, Biopolymères-Interactions-Assemblages, BP 71627, 44316 Nantes, France
| | - Elisabeth Jamet
- the LRSV, UMR 5546 Université Toulouse 3/CNRS, 31326 Castanet-Tolosan, France
| | - Daisuke Kihara
- the Departments of Computer Sciences and Biological Sciences, Purdue University, West Lafayette, Indiana 47907
| | - Patrice Lerouge
- the Laboratoire de Glycobiologie et Matrice Extracellulaire Végétale, UPRES EA 4358, Institut de Recherche et d'Innovation Biomédicale, Grand Réseau de Recherche-Végétal, Agronomie, Sol, Innovation, UFR des Sciences et Techniques, Normandie Université-Université de Rouen, 76821 Mont-Saint-Aignan Cedex 1, France
| | - Marie-Christine Ralet
- INRA, UMR 1268, Biopolymères-Interactions-Assemblages, BP 71627, 44316 Nantes, France
| | - Jérôme Pelloux
- From the EA3900-BIOPI, Biologie des Plantes et Innovation and
| | - Catherine Rayon
- From the EA3900-BIOPI, Biologie des Plantes et Innovation and
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Ünal MÜ, Şener A. Extraction and characterization of pectin methylesterase from Alyanak apricot (Prunus armeniaca L). Journal of Food Science and Technology 2013; 52:1194-9. [PMID: 25694739 DOI: 10.1007/s13197-013-1099-3] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/21/2013] [Accepted: 07/01/2013] [Indexed: 11/25/2022]
Abstract
This study was carried out to determine some of the biochemical properties of pectin methylesterase (PME) from Alyanak apricot which is an important variety grown in Malatya region of Turkey. The enzyme had high activity in a pH range of 7.0-8.0 with the maximal activity occurring at pH 7.5. However, the enzyme activity at high and low pH values was very low. The optimum temperature for maximal PME activity was found to be 60 °C. The activity of PME has been enhanced by NaCl, particularly at 0.15 M. Km and Vmax values for Alyanak apricot PME using apple pectin as substrate were found to be 1.69 mg/mL (r(2) = 0.992) and 3.41 units/mL, respectively. The enzyme was stable at 30-45 °C/10 min whereas it lost nearly all of its activity at 80 °C/10 min. Ea and Z values were found to be 206.1 kJ/mol (r(2) = 0.993) and 10.62 °C (r(2) = 0.992), respectively.
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Affiliation(s)
- M Ümit Ünal
- Department of Food Engineering, University of Cukurova, Faculty of Agriculture, Balcali, 01330 Adana, Turkey
| | - Aysun Şener
- Department of Food Engineering, University of Cukurova, Faculty of Agriculture, Balcali, 01330 Adana, Turkey
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Hu W, Zhou L, Xu Z, Zhang Y, Liao X. Enzyme inactivation in food processing using high pressure carbon dioxide technology. Crit Rev Food Sci Nutr 2013; 53:145-61. [PMID: 23072530 DOI: 10.1080/10408398.2010.526258] [Citation(s) in RCA: 54] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
High pressure carbon dioxide (HPCD) is an effective non-thermal processing technique for inactivating deleterious enzymes in liquid and solid food systems. This processing method avoids high temperatures and exerts a minimal impact on the nutritional and sensory properties of foods, but extends shelf life by inhibiting or killing microorganisms and enzymes. Indigenous enzymes in food such as polyphenol oxidase (PPO), pectin methylesterase (PME), and lypoxygenase (LOX) may cause undesirable chemical changes in food attributes, showing the loss in color, texture, and flavor. For more than two decades, HPCD has proved its effectiveness in inactivating these enzymes. The HPCD-induced inactivation of some microbial enzymes responsible for microbial metabolism is also included. This review presents a survey of the published knowledge regarding the use of HPCD for the inactivation of these enzymes, and analyzes the factors controlling the efficiency of HPCD and speculates on the underlying mechanism that leads to enzyme inactivation.
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Affiliation(s)
- Wanfeng Hu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
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10
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Igual M, Sampedro F, Martínez-Navarrete N, Fan X. Combined osmodehydration and high pressure processing on the enzyme stability and antioxidant capacity of a grapefruit jam. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2012.09.006] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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11
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Cardoso SM, Mafra I, Reis A, Nunes C, Saraiva JA, Coimbra MA. Naturally fermented black olives: Effect on cell wall polysaccharides and on enzyme activities of Taggiasca and Conservolea varieties. Lebensm Wiss Technol 2010. [DOI: 10.1016/j.lwt.2009.06.001] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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12
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Duvetter T, Sila D, Van Buggenhout S, Jolie R, Van Loey A, Hendrickx M. Pectins in Processed Fruit and Vegetables: Part I-Stability and Catalytic Activity of Pectinases. Compr Rev Food Sci Food Saf 2009. [DOI: 10.1111/j.1541-4337.2009.00070.x] [Citation(s) in RCA: 92] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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13
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Dedeurwaerder S, Menu-Bouaouiche L, Mareck A, Lerouge P, Guerineau F. Activity of an atypical Arabidopsis thaliana pectin methylesterase. PLANTA 2009; 229:311-21. [PMID: 18936961 DOI: 10.1007/s00425-008-0831-0] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/10/2008] [Accepted: 09/29/2008] [Indexed: 05/24/2023]
Abstract
An Arabidopsis thaliana pectin methylesterase that was not predicted to contain any signaling sequence was produced in E. coli and purified using a His tag added at its N-terminus. The enzyme demethylesterified Citrus pectin with a Km of 0.86 mg/ml. The enzyme did not require salt for activity and was found to be relatively temperature-sensitive. The precipitation of enzyme-treated pectin by CaCl2 suggested that the enzyme had a blockwise mode of pectin demethylesterification. A purified kiwi (Actinidia chinensis) pectin methylesterase inhibitor had no effect on the activity of the enzyme whereas it strongly inhibited a flax pectin methylesterase. A model of the protein structure revealed that an extra amino acid sequence in this particular Arabidopsis pectin methylesterase could form a ss-strand outside the core structure, which might be preventing the inhibitor from binding the protein.
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Laratta B, Masi LD, Minasi P, Giovane A. Pectin methylesterase in Citrus bergamia R.: purification, biochemical characterisation and sequence of the exon related to the enzyme active site. Food Chem 2008; 110:829-37. [DOI: 10.1016/j.foodchem.2008.02.065] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2007] [Revised: 12/28/2007] [Accepted: 02/20/2008] [Indexed: 10/22/2022]
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15
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Castro SM, Loey AV, Saraiva JA, Smout C, Hendrickx M. Inactivation of pepper (Capsicum annuum) pectin methylesterase by combined high-pressure and temperature treatments. J FOOD ENG 2006. [DOI: 10.1016/j.jfoodeng.2005.03.050] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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16
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Castro SM, Loey AV, Saraiva JA, Smout C, Hendrickx M. Identification of pressure/temperature combinations for optimal pepper (Capsicum annuum) pectin methylesterase activity. Enzyme Microb Technol 2006. [DOI: 10.1016/j.enzmictec.2005.08.009] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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17
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NUNES CLAUDIAS, CASTRO SONIAM, SARAIVA JORGEA, COIMBRA MANUELA, HENDRICKX MARCE, VAN LOEY ANNM. THERMAL AND HIGH-PRESSURE STABILITY OF PURIFIED PECTIN METHYLESTERASE FROM PLUMS (PRUNUS DOMESTICA). J Food Biochem 2006. [DOI: 10.1111/j.1745-4514.2006.00057.x] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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18
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Influence of high-pressure–low-temperature treatments on fruit and vegetable quality related enzymes. Eur Food Res Technol 2006. [DOI: 10.1007/s00217-005-0227-3] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Anthon GE, Barrett DM. Characterization of the temperature activation of pectin methylesterase in green beans and tomatoes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2006; 54:204-11. [PMID: 16390200 DOI: 10.1021/jf051877q] [Citation(s) in RCA: 34] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/06/2023]
Abstract
Low-temperature blanching of vegetables activates the enzyme pectin methylesterase (PME), which demethylates cell wall pectins and improves tissue firmness. This temperature activation of PME has been investigated by measuring the formation of methanol in intact tissue of green beans and tomatoes. Rates of methanol formation at temperatures of 35-65 degrees C were obtained by measuring the release of methanol from thin slices of tomato pericarp or green bean pod material. Activation energies of 112 and 97 kJ mol(-1) were calculated for PME activity in green beans and tomatoes, respectively. These activation energies indicate that the rate of pectin demethylation at 65 degrees C will be nearly 100 times that at 25 degrees C. PME activity was also determined titrimetrically using a solubilized form of the enzyme and purified pectin at temperatures from 30 to 60 degrees C. Under these conditions, much lower activation energies of 37 and 35 kJ mol(-1) were obtained for green beans and tomatoes, respectively. Methanol accumulation during heating of whole intact green beans was also determined and yielded an activation energy similar to that obtained with sliced beans. Whole green beans held at room temperature did not accumulate any methanol, but sliced or homogenized beans did. If whole beans were first heated to 45 degrees C and then cooled, methanol accumulation was observed at room temperature. These results indicate that two factors contribute to the observed high rate of pectin de-esterification during low-temperature blanching: (1) An irreversible change, causing PME to become active, occurs by heating to > or = 45 degrees C. (2) The high activation energy for pectin de-esterification means that the rate of de-esterification increases substantially with increasing temperature.
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Affiliation(s)
- Gordon E Anthon
- Department of Food Science and Technology, University of California, Davis, California 95616, USA.
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Castro SM, Van Loey A, Saraiva JA, Smout C, Hendrickx M. Process stability of Capsicum annuum pectin methylesterase in model systems, pepper puree and intact pepper tissue. Eur Food Res Technol 2005. [DOI: 10.1007/s00217-005-1205-5] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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