Abstract：
:The effect of controlled-frequency moderate electric field treatments on pectin methylesterase and polygalcturonase activities in tomato homogenate was investigated by subjecting identically treated control and electrically-treated samples to the same temperature history. Additionally, a model was developed for the motion of the enzyme molecules subjected to an electric field. Results show that the application of electric fields at a low field strength (0.4V/cm) constant temperature (65°C) has a statistically significant effect on pectin methylesterase activity, typically at or lower than 60 Hz. At higher frequencies, the effects are negligible. Molecular motion simulations suggest that the efficacy at low frequencies may be due to the amplitude of motion being of the order of the intermolecular distance for water. Higher frequencies result in small overall displacements due to rapid reversals in the direction of motion.
journal_name
Food Chemjournal_title
Food chemistryauthors
Samaranayake CP,Sastry SKdoi
10.1016/j.foodchem.2015.12.010subject
Has Abstractpub_date
2016-05-15 00:00:00pages
265-72eissn
0308-8146issn
1873-7072pii
S0308-8146(15)30288-0journal_volume
199pub_type
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