Kinetics of enzyme activity in peaches during storage and processing

dc.contributor.author	Tijskens, LMM	en
dc.contributor.author	Rodis, PS	en
dc.date.accessioned	2014-06-06T06:43:24Z
dc.date.available	2014-06-06T06:43:24Z
dc.date.issued	1997	en
dc.identifier.issn	13309862	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/1241
dc.relation.uri	http://www.scopus.com/inward/record.url?eid=2-s2.0-0002968883&partnerID=40&md5=fe4fa536efa658cd1138b971a441a0fe	en
dc.subject	Apparent activity	en
dc.subject	Enzyme denaturation	en
dc.subject	Generic model	en
dc.subject	Kinetics	en
dc.subject	Peaches	en
dc.subject	Processing	en
dc.subject	Storage	en
dc.title	Kinetics of enzyme activity in peaches during storage and processing	en
heal.type	conferenceItem	en
heal.publicationDate	1997	en
heal.abstract	The behaviour and activity of the enzymes polygalacturonase (PG, endo- EC. 3.2.1.15 and exo- EC. 3.2.1.67) and of pectin methyl esterase (PE, EC. 3.1.1.11) in peaches, measured during storage and processing, was modelled, based on the fundamental laws of kinetics. For both enzymes the activity was susceptible to senescence (PG) or denaturation (PE) counteracting a formation out of precursor or a bound and inactive form of the enzyme. For PE the behaviour was clearly based on two isoenzymes with, at a certain temperature, a conversion between the two configurations.	en
heal.journalName	Food Technology and Biotechnology	en
dc.identifier.issue	1	en
dc.identifier.volume	35	en
dc.identifier.spage	45	en
dc.identifier.epage	50	en