2026-07-12T16:39:19Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/50452021-11-10T09:38:20Zcom_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 Benito Moreno, José Manuel author Beltrán Calvo, Sagrario author 2019-03 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. 0896-8446 http://hdl.handle.net/10259/5045 10.1016/j.supflu.2018.11.009 PME HPCD Enzyme inactivation CO2 Juice Pectin methylesterase inactivation by High Pressure Carbon Dioxide (HPCD)