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Please use this identifier to cite or link to this item: http://acervodigital.unesp.br/handle/11449/32764
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dc.contributor.authorDa Moto, J. C.-
dc.contributor.authorDe Assis, S. A.-
dc.contributor.authorPecin, J.-
dc.contributor.authorDe Lima, G.-
dc.contributor.authorMartins, ABG-
dc.contributor.authorOliverira, OMMD-
dc.date.accessioned2014-05-20T15:21:38Z-
dc.date.accessioned2016-10-25T17:55:09Z-
dc.date.available2014-05-20T15:21:38Z-
dc.date.available2016-10-25T17:55:09Z-
dc.date.issued2005-02-01-
dc.identifierhttp://dx.doi.org/10.1111/j.1745-4514.2005.00002.x-
dc.identifier.citationJournal of Food Biochemistry. Malden: Blackwell Publishing Inc., v. 29, n. 1, p. 99-107, 2005.-
dc.identifier.issn0145-8884-
dc.identifier.urihttp://hdl.handle.net/11449/32764-
dc.identifier.urihttp://acervodigital.unesp.br/handle/11449/32764-
dc.description.abstractIn order to know which clone of acerola is better for acerola industrialization, we studied the pectin methylesterase (PME) specific activity, pectin content and vitamin C content in five different clones of acerola. The pectin yield varied from 1.37 to 2.99% and the highest content of pectin occurred in clones 3 and 5. Ascorbic acid varied significantly from 1157.5 to 1735.5 mg/100 g of pulp in the five clones. The highest content of vitamin C occurred in clone 4. The PME specific activity varied from 0.79 to 2.92 units g(-1)/g of pulp and the highest values occurred in clone 2. We also studied the optimum temperature and the optimum pH of this enzyme. Clones 1, 2, 4 and 5 showed optimum temperature at 90C. Clone 3 showed practically the same specific activity at all temperatures studied. Clones 1 and 4 showed an optimum pH of 9.0 and clone numbers 2, 3 and 5 showed a pH optimum at 8.5.en
dc.format.extent99-107-
dc.language.isoeng-
dc.publisherBlackwell Publishing-
dc.sourceWeb of Science-
dc.subjectacerolapt
dc.subjectascorbic acidpt
dc.subjectpectinpt
dc.subjectpectin methylesterasept
dc.titleAcerola's clones of industrial interesten
dc.typeoutro-
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)-
dc.contributor.institutionState Univ Feira Santana-
dc.description.affiliationState Univ São Paulo UNESP, Dept Biochem & Chem Technol, Inst Chem, BR-14801970 Araraquara, SP, Brazil-
dc.description.affiliationUNESP, Fac Agr & Vet Sci Jaboticabal, Dept Hort, São Paulo, Brazil-
dc.description.affiliationState Univ Feira Santana, Dept Hlth, BR-44031460 Feira de Santana, BA, Brazil-
dc.description.affiliationUnespState Univ São Paulo UNESP, Dept Biochem & Chem Technol, Inst Chem, BR-14801970 Araraquara, SP, Brazil-
dc.description.affiliationUnespUNESP, Fac Agr & Vet Sci Jaboticabal, Dept Hort, São Paulo, Brazil-
dc.identifier.doi10.1111/j.1745-4514.2005.00002.x-
dc.identifier.wosWOS:000228639900007-
dc.rights.accessRightsAcesso restrito-
dc.relation.ispartofJournal of Food Biochemistry-
Appears in Collections:Artigos, TCCs, Teses e Dissertações da Unesp

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