Pectin methylesterase activity and ascorbic acid content from guava fruit, cv. Predilecta, in different phases of development
Loading...
Files
External sources
External sources
Date
Advisor
Coadvisor
Graduate program
Undergraduate course
Journal Title
Journal ISSN
Volume Title
Publisher
Taylor & Francis Ltd
Type
Article
Access right
Acesso restrito
Files
External sources
External sources
Abstract
The guava pectin methylesterase (PME) specific activity and vitamin C were assayed in samples from different phases of guava fruit development. The PME enzyme from guava was extracted with borate-acetate buffer, 50 mol/l, pH 8.0, in the presence of NaCl 0.3 mol/l. The results showed PME optimum activity at pH 9 and 95C, and it is a thermostable enzyme. Guava PME retained 96.8% of activity after 300 min in 90C. Electrophoresis showed that guava PME contained two isoforms, one with 57 kDa molecular mass. The analyses of the different phases of guava maturation showed that ascorbic acid decreases during the maturation process, but PME activity increases with maturation.
Description
Keywords
Pectin methylesterase, guava, kinetic characterization, isoenzymes, heat stability, industry
Language
English
Citation
International Journal of Food Sciences and Nutrition. Abingdon: Taylor & Francis Ltd, v. 60, n. 3, p. 255-265, 2009.
