Resumen

CERON, Andrés F; MEJIA, Diego F  y  OSORIO, Oswaldo. Kinetics of Thermal Inactivation of the Enzyme Pectinmethylesterase in Tamarillo Juice (Solanum betaceum Cav.). Inf. tecnol. [online]. 2016, vol.27, n.2, pp.67-76. ISSN 0718-0764.  http://dx.doi.org/10.4067/S0718-07642016000200009.

The kinetics of thermal inactivation of pectinmethylesterase (PME; EC3.1.1.11) was performed on tree tomato juice (Solanum betaceum Cav.). The behavior of the enzyme at temperatures between 50 and 80 ° C and times between 5 and 60 s was evaluated. The residual enzyme activity (AR) was measured by spectrophotometry. The content of total carotenoids (CT) at temperatures-time AR ≤ 10% was determined. The kinetics was studied under a two-phase model of first order. The calculated constants K_R were 0.077 min^-1 at 50 °C, 0.623 min^-1 at 60 °C, 15.34 min^-1 at 70 °C, y 19.88 min^-1 at 80 °C. The constants K_L were 0.778 min^-1 at 50°C y 2.783 min^-1 at 60 °C. Arrhenius representation yielded a value of 189.6 kJ/mol for Ea_R. No significant difference in total carotenoids was found at 70 and 80 °C x 10 and 7 s. It is conclude that AR ≤ 10% are obtained at temperatures ≥ 70 ° C * 10 s, showing losses of carotenoids of the order of 11.2%.

Palabras clave : thermal inactivation; kinetics; pectinmethylesterase; tamarillo; Solanum betaceum Cav.

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