Kinetics of Enzyme Activity in Peaches During Storage and Processing
Leopold M. M. Tijskens1, Panyotis S. Rodis2
1ATO-DLO, P.O.Box 17, 6700 AA Wageningen, The Netherlands,
2Agricultural University of Athens, Greece
Article history:
Received September 18, 1996
Accepted December 19, 1996
Key words:
enzyme denaturation, apparent activity, storage, processing, kinetics, generic model, peaches
Summary:
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.
