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

Resultado de pesquisarevisão de pares

22 Citações (Scopus)

Resumo

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.

Idioma originalInglês
Páginas (de-até)333-337
Número de páginas5
RevistaFood Chemistry
Volume86
Número de emissão3
DOIs
Estado da publicaçãoPublicadas - jul. 2004

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