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The effects of manothermosonication on tomato endopolygalacturonase β-subunit

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Abstract.

The ability of the β-subunit of tomato endopolygalacturonase I (PGI) to enhance the thermal resistance of endopolygalacturonase II (PGII) has been tested after PGI was inactivated by thermal or manothermosonication (MTS) treatments of similar intensity. The β-subunit retained a low converter activity (0.3–1%) after thermal treatments whereas this activity was fully destroyed by MTS treatments. The low amount of PGI activity restored in the heat treated samples could be due to a low assay efficiency or to the thermal inactivation of the β-subunit.

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  1. Departamento de Producción Animal y Ciencia de los Alimentos, Universidad de Zaragoza. Miguel Servet 177, 50013 Zaragoza, Spain, , , , ,

    Antonio Vercet & Pascual Buesa

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  1. Antonio Vercet
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  2. Pascual Buesa
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Vercet, A., Buesa, P. The effects of manothermosonication on tomato endopolygalacturonase β-subunit. Eur Food Res Technol 214, 310–312 (2002). https://doi.org/10.1007/s00217-001-0453-2

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  • DOI: https://doi.org/10.1007/s00217-001-0453-2

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