Gelatin-immobilized pectinmethylesterase for production of low methoxyl pectin

dc.contributorUniversidade Estadual Paulista (Unesp)
dc.contributorInst Super Tecn
dc.contributorUniv Lusofona Humanidades & Tecnol
dc.contributorBioTrend
dc.date.accessioned2014-05-20T15:24:21Z
dc.date.available2014-05-20T15:24:21Z
dc.date.created2014-05-20T15:24:21Z
dc.date.issued2004-07-01
dc.identifierFood Chemistry. Oxford: Elsevier B.V., v. 86, n. 3, p. 333-337, 2004.
dc.identifier0308-8146
dc.identifierhttp://hdl.handle.net/11449/34976
dc.identifier10.1016/j.foodchem.2003.09.040
dc.identifierWOS:000220772800003
dc.description.abstractThe optimum conditions for the production of low methoxyl pectin using pectinmethylesterase (PME) from acerola (Malpighia glabra L.), immobilized in gelatin, have been established by factorial design and response surface methodology. In the case of the free enzymes the optimum conditions for activity, within ranges adequate for food processing, are low NaCl concentrations (0.10 M), relatively high temperatures (55 degreesC) and slightly basic pH values (pH = 9). The temperature and pH seem to have strong influence on the observed activity. In the immobilized enzyme, optimum NaCl concentration was 0.15 M, while the optimum pH remained at 9.0. (C) 2003 Elsevier Ltd. All fights reserved.
dc.languageeng
dc.publisherElsevier B.V.
dc.relationFood Chemistry
dc.relation4.946
dc.relation1,793
dc.rightsAcesso restrito
dc.sourceWeb of Science
dc.subjectpectinmethylesterase
dc.subjectacerola
dc.subjectactivity optimum
dc.subjectpurification
dc.subjectimmobilization
dc.titleGelatin-immobilized pectinmethylesterase for production of low methoxyl pectin
dc.typeArtículos de revistas


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