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Please use this identifier to cite or link to this item: http://acervodigital.unesp.br/handle/11449/25292
Title: 
Pectin methylesterase activity and ascorbic acid content from guava fruit, cv. Predilecta, in different phases of development
Author(s): 
Institution: 
  • Universidade Estadual Paulista (UNESP)
  • Universidade Estadual de Feira de Santana (UEFS)
  • Univ Camilo Castelo Branco
ISSN: 
0963-7486
Sponsorship: 
  • Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
  • PROPP-UNESP
  • Fundação para o Desenvolvimento da UNESP (FUNDUNESP)
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.
Issue Date: 
1-Jan-2009
Citation: 
International Journal of Food Sciences and Nutrition. Abingdon: Taylor & Francis Ltd, v. 60, n. 3, p. 255-265, 2009.
Time Duration: 
255-265
Publisher: 
Taylor & Francis Ltd
Keywords: 
  • Pectin methylesterase
  • guava
  • kinetic characterization
  • isoenzymes
  • heat stability
  • industry
Source: 
http://dx.doi.org/10.1080/09637480701752244
URI: 
Access Rights: 
Acesso restrito
Type: 
outro
Source:
http://repositorio.unesp.br/handle/11449/25292
Appears in Collections:Artigos, TCCs, Teses e Dissertações da Unesp

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