Inhibition effect of high hydrostatic pressure combined with epigallocatechin gallate treatments on pectin methylesterase in orange juice and model system

Xuezhi Tian,Yixuan Liu,Liang Zhao,Lei Rao,Yongtao Wang,Xiaojun Liao

Food Chemistry（2022）

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摘要

•The HHP-EGCG treatments improved the stability of orange juice during storage.•The inhibition mechanism of pectin methylesterase (PME) by HHP-EGCG was explored.•The EGCG could bind to the active site and induce aggregates of PME under HHP.

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关键词

Inhibition effect,High hydrostatic pressure,Epigallocatechin gallate,Pectin methylesterase,Orange juice

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