Thermal inactivation of pectin methylesterase from peppers (Capsicum annum)

Authors :: Castro, S. M.
Van Loey, A.
Saraiva, J.
Smout, C.
Hendrickx, M.
Publication Year :: 2003
Publisher :: Universiteit Gent, 2003.
Abstract: Pectin methylesterase (PME) from green bell peppers (Capsicum annuum) was extracted and purified. Isothermal inactivation of purified pepper PME at pH 7.5 could be described by a fractional conversion model for lower temperatures (55-57°C) and a biphasic model for higher temperatures (58-70°C).