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dc.contributor.authorPellicer, José Antonio
dc.contributor.authorNavarro, Patricia
dc.contributor.authorGómez López, Vicente Manuel
dc.date.accessioned2021-03-05T14:59:43Z
dc.date.available2021-03-05T14:59:43Z
dc.date.issued2020
dc.identifier.citationJosé Antonio Pellicer, Patricia Navarro, Vicente M. Gómez-López, Pectin methylesterase inactivation by pulsed light, Innovative Food Science & Emerging Technologies, Volume 62, 2020, 102366, ISSN 1466-8564, https://doi.org/10.1016/j.ifset.2020.102366. (https://www.sciencedirect.com/science/article/pii/S146685642030312X)es
dc.identifier.issn1466-8564
dc.identifier.urihttp://hdl.handle.net/10952/4825
dc.description.abstractPectinmethylesterase (PME) is a degradative enzyme of the cloudiness of fruit juices. Pulsed light (PL) is a non-thermal technology able to inactivate enzymes. This work aimed to assess the potential inactivation of PME by PL and to explain how it occurs. To this, a suspension of the enzyme was treated with PL up to 128 J/cm2. The inactivation curve was built and structural changes were determined by far-UV circular dichroism, intrinsic and extrinsic fluorescence and spectrophotometry. Furthermore, the presence/absence of unfolding intermediaries was assessed by phase-diagram analysis. PL was able to inactivate PME with a first-order kinetic rate of 0.034 cm2/J. The inactive protein seemed to have a molten-globule structure, due to the conserved secondary structure and modified tertiary structure. Phase diagram data fitted a single line, which is consistent with absence of unfolding intermediaries. A significant increase in absorbance at 420 nm (p<0.05) showed that PL promoted enzyme aggregation.es
dc.language.isoenes
dc.publisherElsevieres
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectPulsed lightes
dc.subjectPectinmethylesterasees
dc.subjectEnzyme inactivationes
dc.subjectProtein structurees
dc.subjectInactivation kineticses
dc.subjectFruit juiceses
dc.titlePectin methylesterase inactivation by pulsed lightes
dc.typearticlees
dc.rights.accessRightsopenAccesses
dc.relation.projectIDThis work was supported by Universidad Católica de Murcia, grant PMAFI/29/14.es
dc.journal.titleInnovative Food Science & Emerging Technologieses
dc.volume.number62es
dc.description.disciplineCiencias de la Alimentaciónes
dc.identifier.doi10.1016/j.ifset.2020.102366es


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Attribution-NonCommercial-NoDerivatives 4.0 Internacional
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