2026-05-05T03:12:03Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/53272022-04-14T22:42:06Zcom_10259_4244com_10259_5086com_10259_2604col_10259_4245

00925njm 22002777a 4500 dc Benito Román, Oscar author Sanz Díez, Mª Teresa author Illera Gigante, Alba Ester author Melgosa Gómez, Rodrigo author Beltrán Calvo, Sagrario author 2020-04 In the present work, High Pressure Carbon Dioxide (HPCD) has been used to inactivate the enzymes Polyphenol Oxidase (PPO) and Pectin Methylesterase (PME). The work has been done in two stages: in the first one, fundamental knowledge about the inactivation mechanism induced by HPCD was obtained using pure commercial enzymes. The influence of the main process parameters was studied: pressure, temperature, time and ratio CO2/volume of enzymatic solution. The changes in the tertiary structure of the enzymes after the HPCD treatment were analyzed by fluorescence spectroscopy running two different tests: intrinsic fluorescence measurement and ANS binding. In the second stage, the acquired knowledge was used to study the inactivation pattern of these two enzymes in liquid and solid natural products, including fruit and vegetable juices or shrimps. The results revealed differences in the inactivation pattern of the enzymes in these substrates compared to the pure commercial enzymes, but the applicability of HPCD technology for the inactivation of enzymes in real substrates at industrial scale was also revealed. 0920-5861 http://hdl.handle.net/10259/5327 10.1016/j.cattod.2018.12.051 PPO PME Juice Supercritical carbon dioxide Green process Food technology Polyphenol oxidase (PPO) and pectin methylesterase (PME) inactivation by high pressure carbon dioxide (HPCD) and its applicability to liquid and solid natural products