ABSTRACTThe heat stability of pectinesterase (PE) and invertase in tomato pulp was investigated to examine the feasibility of using invertase inactivation to predict pectinesterase inactivation. Both invertase and PE were inactivated at 80C in macerated tomato pulp. Between temperatures of 65C to 75C invertase was less heat stable than PE. Results indicate that when temperatures above 80C are reached, almost instantaneously, it would be feasible to use invertase activity as measured by sucrose level to predict PE activity.
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