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Thermal and High-Pressure Stability of Pectin-Converting Enzymes in Broccoli and Carrot Purée: Towards the Creation of Specific Endogenous Enzyme Populations Through Processing

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Abstract

The thermal and pressure stability of broccoli and carrot pectin-converting enzymes, in particular pectinmethylesterase (PME), β-galactosidase (β-Gal), and α-arabinofuranosidase (α-Af), were investigated in vegetable purée matrices. In situ enzyme inactivation by thermal and high-pressure processing (respectively 5 min at 25–80 °C at 0.1 MPa and 10 min at 0.1–800 MPa at 20 °C) was evaluated by measuring the residual enzyme activity in crude extracts of treated carrot, broccoli floret, and broccoli stem purée samples. PME was completely inactivated in all vegetable purée matrices after a 5-min treatment at 80 °C. After a treatment at 800 MPa (20 °C, 10 min) only 77–90 % of pressure stable PME was inactivated, depending on the matrix. β-Gal and α-Af enzymes were inactivated in the vegetable purée matrices by thermal treatments respectively at 67.5–72.5 and 80 °C. These enzymes showed some pressure resistance: treatments respectively at 600–700 and 600–750 MPa were necessary for one log-reduction of β-Gal and α-Af activity in the different purées at 20 °C. Under the assumption of a first-order inactivation model, inactivation rate constants and their temperature or pressure dependency were determined for the different enzymes. Based on differences in process stability of the enzymes in the individual purée matrices, the feasibility for the creation of specific endogenous enzyme populations by selective processing was evaluated.

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Acknowledgments

This research has been carried out with financial support from the Research Fund KU Leuven (KP/08/004) and from the Agency for Innovation by Science and Technology in Flanders (IWT-Vlaanderen). S. Van Buggenhout is a postdoctoral researcher, funded by the Research Foundation Flanders (FWO).

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  1. Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg 22, PB 2457, 3001, Leuven, Belgium

    Ken Houben, Zahra Jamsazzadeh Kermani, Sandy Van Buggenhout, Ann M. Van Loey & Marc E. Hendrickx

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  1. Ken Houben
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  2. Zahra Jamsazzadeh Kermani
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  3. Sandy Van Buggenhout
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  4. Ann M. Van Loey
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Correspondence to Ken Houben or Marc E. Hendrickx.

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Houben, K., Jamsazzadeh Kermani, Z., Van Buggenhout, S. et al. Thermal and High-Pressure Stability of Pectin-Converting Enzymes in Broccoli and Carrot Purée: Towards the Creation of Specific Endogenous Enzyme Populations Through Processing. Food Bioprocess Technol 7, 1713–1724 (2014). https://doi.org/10.1007/s11947-013-1166-9

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