TY - JOUR
T1 - Gelatin-immobilized pectinmethylesterase for production of low methoxyl pectin
AU - De Assis, Sandra Aparecida
AU - Ferreira, Bruno Sommer
AU - Fernandes, Pedro
AU - Guaglianoni, Dalton Geraldo
AU - Cabral, Joaquim M.S.
AU - Oliveira, Olga Maria Mascarenhas Faria
PY - 2004/7
Y1 - 2004/7
N2 - The 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 enzyme, the optimum conditions for activity, within ranges adequate for food processing, are low NaCl concentrations (0.10 M), relatively high temperatures (55°C) 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.
AB - The 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 enzyme, the optimum conditions for activity, within ranges adequate for food processing, are low NaCl concentrations (0.10 M), relatively high temperatures (55°C) 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.
KW - Acerola
KW - Activity optimum
KW - Immobilization
KW - Pectinmethylesterase
KW - Purification
UR - http://www.scopus.com/inward/record.url?scp=1642395708&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2003.09.040
DO - 10.1016/j.foodchem.2003.09.040
M3 - Article
AN - SCOPUS:1642395708
SN - 0308-8146
VL - 86
SP - 333
EP - 337
JO - Food Chemistry
JF - Food Chemistry
IS - 3
ER -