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Inactivation of Lemon Pectinesterase by Thermosonication
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Jarupan Kuldiloke
Veröffentlicht/Copyright:
25. Mai 2007
The combined effect of ultrasound and temperature (thermosonication) on the inactivation of lemon pectinesterase was examined. The experiments were separated into two groups. The first ones were performed at 40°C-90°C, ambient pressure with ultrasonication of 20 kHz. The other ones were carried out at 40°C-90°C without ultrasonication. After heating at 50°C with the ultrasonic treatment for 63 min, the residual activity was 83% decreased whereas without the ultrasound the residual activity was only 30% decreased. The D-values show that the combination treatment has more influence on the inactivation of pectinesterase.
Published Online: 2007-5-25
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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- Dynamic Viscoelastic Properties of Rice Kernels Studied by Dynamic Mechanical Analyzer
- IDG-FEM Models for Survival and Growth of L. monocytogenes in Camembert Cheese
- Finite Element Modeling for Spatial Moisture Content Distribution during Ripening of Camembert Cheese
- Effects of Heat Treatment and Dehydration on Pineapple (Ananas comosus L. Merr) Cell Walls
- Shorter Communication
- Inactivation of Lemon Pectinesterase by Thermosonication
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Artikel in diesem Heft
- Article
- Dynamic Viscoelastic Properties of Rice Kernels Studied by Dynamic Mechanical Analyzer
- IDG-FEM Models for Survival and Growth of L. monocytogenes in Camembert Cheese
- Finite Element Modeling for Spatial Moisture Content Distribution during Ripening of Camembert Cheese
- Effects of Heat Treatment and Dehydration on Pineapple (Ananas comosus L. Merr) Cell Walls
- Shorter Communication
- Inactivation of Lemon Pectinesterase by Thermosonication
- Optimization of an Enzyme Assisted Process for Juice Extraction and Clarification from Litchis (Litchi Chinensis Sonn.)
