Inactivation of lemon pectinesterase by thermosonication

Abstract

The combined effect of ultrasound and temperature (thermosonication) on the inactivation of lemon pectinesterase was examined. The experiments were separated into two groups. The first ones were performed at 40°C-90°C, ambient pressure with ultrasonication of 20 kHz. The other ones were carried out at 40°C-90°C without ultrasonication. After heating at 50°C with the ultrasonic treatment for 63 min, the residual activity was 83% decreased whereas without the ultrasound the residual activity was only 30% decreased. The D-values show that the combination treatment has more influence on the inactivation of pectinesterase. Copyright ©2007 The Berkeley Electronic Press. All rights reserved.