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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
- Universidade Estadual Paulista (UNESP)
- Universidade Estadual de Feira de Santana (UEFS)
- Univ Camilo Castelo Branco
- 0963-7486
- Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
- PROPP-UNESP
- Fundação para o Desenvolvimento da UNESP (FUNDUNESP)
- 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.
- 1-Jan-2009
- International Journal of Food Sciences and Nutrition. Abingdon: Taylor & Francis Ltd, v. 60, n. 3, p. 255-265, 2009.
- 255-265
- Taylor & Francis Ltd
- Pectin methylesterase
- guava
- kinetic characterization
- isoenzymes
- heat stability
- industry
- http://dx.doi.org/10.1080/09637480701752244
- Acesso restrito
- outro
- http://repositorio.unesp.br/handle/11449/25292
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