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dc.contributor.authorBenito Román, Oscar 
dc.contributor.authorSanz Díez, Mª Teresa 
dc.contributor.authorIllera Gigante, Alba Ester 
dc.contributor.authorMelgosa Gómez, Rodrigo 
dc.contributor.authorBeltrán Calvo, Sagrario 
dc.date.accessioned2020-06-05T11:09:59Z
dc.date.available2020-06-05T11:09:59Z
dc.date.issued2020-04
dc.identifier.issn0920-5861
dc.identifier.urihttp://hdl.handle.net/10259/5327
dc.description.abstractIn 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.en
dc.description.sponsorshipSpanish Government (MINECO) and the European Regional Development Fund (ERDF) for financial support of project CTQ2015-64396-R and A.E. Illera’s contract. To Junta de Castilla y León and ERDF for financial support of project BU055U16 and O. Benito-Román’s Post-doctoral contract.es
dc.format.mimetypeapplication/pdf
dc.language.isoenges
dc.publisherElsevieres
dc.relation.ispartofCatalysis Today. 2020, V. 346, p. 112-120es
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectPPOen
dc.subjectPMEen
dc.subjectJuiceen
dc.subjectSupercritical carbon dioxideen
dc.subjectGreen processen
dc.subjectFood technologyen
dc.subject.otherIngeniería químicaes
dc.subject.otherChemical engineeringen
dc.titlePolyphenol oxidase (PPO) and pectin methylesterase (PME) inactivation by high pressure carbon dioxide (HPCD) and its applicability to liquid and solid natural productsen
dc.typeinfo:eu-repo/semantics/articlees
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses
dc.relation.publisherversionhttps://doi.org/10.1016/j.cattod.2018.12.051es
dc.identifier.doi10.1016/j.cattod.2018.12.051
dc.relation.projectIDinfo:eu-repo/grantAgreement/JCyL/BU055U16
dc.relation.projectIDinfo:eu-repo/grantAgreement/MINECO/CTQ2015-64396-R
dc.journal.titleCatalysis Todayes
dc.volume.number346es
dc.page.initial112es
dc.page.final120es
dc.type.hasVersioninfo:eu-repo/semantics/acceptedVersiones


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