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Lessening polygalacturonase activity in a commercial enzyme preparation by exposure to pulsed electric fields

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Abstract

The effect of high-intensity pulsed electric field (HIPEF) treatments on polygalacturonase (PG) activity in an aqueous solution of a commercial enzyme preparation was evaluated. HIPEF treatments reduced PG activity notably. Exponentially decaying pulses of 40 and 160 μs generated by a laboratory scale device were applied in a batch processing and bipolar mode. Electric fields ranged from 5.18 to 19.39 kV/cm. The number of pulses ranged up to 400. Temperature was always below 25 °C. Maximum inactivation of PG activity (98%) required 32.4 ms HIPEF treatment at 10.28 kV/cm. PG activity depleted exponentially because of HIPEF treatments. The first order rate constants ranged from 32 to 590 μs-1 and increased exponentially with electric field intensity. PG activity decreased exponentially with input electric energy density.

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Acknowledgements

The authors thank the Interministerial Commission for Science and Technology (CICYT) of Spain for support of the work included in projects ALI97–0774 and ALI99–1228.

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Authors and Affiliations

  1. Department of Food Technology, University of Lleida, CeRTA-UTPV, E.T.S.E.A. Avda. Alcalde Rovira Roure 191, 25198, Lleida, Spain

    Joaquín Giner, Vicente Gimeno, Montserrat Palomes & Olga Martín

  2. Department of Biological Systems Engineering, Washington State University, , Pullman, WA, 99164–6120, USA

    Gustavo V. Barbosa-Cánovas

Authors
  1. Joaquín Giner
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  2. Vicente Gimeno
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  3. Montserrat Palomes
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  4. Gustavo V. Barbosa-Cánovas
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  5. Olga Martín
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Corresponding author

Correspondence to Olga Martín.

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Giner, J., Gimeno, V., Palomes, M. et al. Lessening polygalacturonase activity in a commercial enzyme preparation by exposure to pulsed electric fields. Eur Food Res Technol 217, 43–48 (2003). https://doi.org/10.1007/s00217-003-0688-1

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  • DOI: https://doi.org/10.1007/s00217-003-0688-1

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