Gelatin-immobilized pectinmethylesterase for production of low methoxyl pectin

Sandra Aparecida De Assis; Bruno Sommer Ferreira; Pedro Fernandes; Dalton Geraldo Guaglianoni; Joaquim M.S. Cabral; Olga Maria Mascarenhas Faria Oliveira

doi:10.1016/j.foodchem.2003.09.040

Gelatin-immobilized pectinmethylesterase for production of low methoxyl pectin

Sandra Aparecida De Assis, Bruno Sommer Ferreira, Pedro Fernandes, Dalton Geraldo Guaglianoni, Joaquim M.S. Cabral, Olga Maria Mascarenhas Faria Oliveira

Research output: Contribution to journal › Article › peer-review

22 Citations (Scopus)

Abstract

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.

Original language	English
Pages (from-to)	333-337
Number of pages	5
Journal	Food Chemistry
Volume	86
Issue number	3
DOIs	https://doi.org/10.1016/j.foodchem.2003.09.040
Publication status	Published - Jul 2004

Funding

Thanks go to Prof. Dr. Antonio Baldo Geraldo Martins, FCAVJ-UNESP, for the acerola fruits. This work was financed by FAPESP, CAPES and PROPP-UNESP.

Funders	Funder number
Fundação de Amparo à Pesquisa do Estado de São Paulo
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Keywords

Acerola
Activity optimum
Immobilization
Pectinmethylesterase
Purification

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10.1016/j.foodchem.2003.09.040

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title = "Gelatin-immobilized pectinmethylesterase for production of low methoxyl pectin",

abstract = "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.",

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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

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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.

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KW - Activity optimum

KW - Immobilization

KW - Pectinmethylesterase

KW - Purification

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Gelatin-immobilized pectinmethylesterase for production of low methoxyl pectin

Abstract

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Keywords

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