Combined effect of ultrasound and heat on orange pectin methylesterase

In this study the combined effect of ultrasound and heat on inactivation of pectin methylesterase (PME) in fresh orange juice was investigated. To this end fresh orange juice was sonicated at 50, 60, 70 and 80 °C for 10, 15, 20, 25, and 30 minutes at various acoustic amplitudes and constant frequency of 30 kHz and the residual activity of PME was then measured. The results showed that ultrasound had a synergistic effect on heat resulting in an increase in the inactivation of PME. However, calculation of kinetic parameters and reaction constants indicated that increasing temperature decreased cavitation intensity and hence contribution of ultrasonic waves to PME inactivation. On the other hand, the acoustic amplitude level was found to initially increase and then diminish the rate of enzyme inactivation. In this article these changes are explained by activation parameters of DS# and DH#  and possible mechanisms for ultrasonic inactivation of PME are discussed.