2026-06-30T04:09:52Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/50452021-11-10T09:38:20Zcom_10259_4244com_10259_5086com_10259_2604col_10259_4245
Repositorio Institucional de la Universidad de Burgos
author
Benito Román, Oscar
author
Sanz Díez, Mª Teresa
author
Illera Gigante, Alba Ester
author
Melgosa Gómez, Rodrigo
author
Benito Moreno, José Manuel
author
Beltrán Calvo, Sagrario
2019-01-08T12:10:08Z
2019-03
0896-8446
http://hdl.handle.net/10259/5045
10.1016/j.supflu.2018.11.009
In the present work the effect of High Pressure Carbon Dioxide (HPCD) on the activity and structure of a commercial pectin methylesterase (PME) was studied and the results were compared to the conventional thermal inactivation technology. The use of supercritical CO2 (pressure 6–18 MPa, temperature 40–55 °C and time up to 75 min) increased dramatically the PME inactivation rate. The experimental data fitted the first order model and the inactivation kinetic study of PME was completed with the calculations of the activation energy and volume of activation.
HPCD treatment induced important changes in the tertiary structure of the enzyme, as revealed the intrinsic fluorescence, KI quenching and ANS binding analyses. They showed that HPCD treatment rearranged the structure of the enzyme. These changes induced by HPCD were significantly different from those induced by mild thermal treatment. Finally, the structural changes detected correlated with the enzyme activity losses observed.
eng
Attribution-NonCommercial-NoDerivatives 4.0 International
PME
HPCD
Enzyme inactivation
CO2
Juice
Pectin methylesterase inactivation by High Pressure Carbon Dioxide (HPCD)
info:eu-repo/semantics/article
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