Gelatin-immobilized pectinmethylesterase for production of low methoxyl pectin

被引：14
|
作者：
de Assis, SA
Ferreira, BS
Fernandes, P
Guaglianoni, DG
Cabral, JMS
Oliveira, OMMF
机构：
[1] UNESP, Inst Quim, Dept Bioquim & Tecnol Quim, BR-14801970 Araraquara, SP, Brazil
[2] Inst Super Tecn, Ctr Engn Biol & Quim, P-1049001 Lisbon, Portugal
[3] Univ Lusofona Humanidades & Tecnol, P-1749024 Lisbon, Portugal
[4] BioTrend, P-2675807 Ramada, Portugal
[5] Fac Ciencias & Letras Araraquara Rodovia A, BR-14800501 Araraquara, SP, Brazil
来源：
FOOD CHEMISTRY | 2004年 / 86卷 / 03期
基金：
巴西圣保罗研究基金会;
关键词：
pectinmethylesterase; acerola; activity optimum; purification; immobilization;
D O I：
10.1016/j.foodchem.2003.09.040
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
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.
引用
收藏
页码：333 / 337
页数：5
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