Gelatin-immobilized pectinmethylesterase for production of low methoxyl pectin
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Data
2004-07-01
Autores
de Assis, S. A.
Ferreira, B. S.
Fernandes, P.
Guaglianoni, D. G.
Cabral, JMS
Oliveira, OMMF
Título da Revista
ISSN da Revista
Título de Volume
Editor
Elsevier B.V.
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 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.
Descrição
Palavras-chave
pectinmethylesterase, acerola, activity optimum, purification, immobilization
Como citar
Food Chemistry. Oxford: Elsevier B.V., v. 86, n. 3, p. 333-337, 2004.