Article In: orcid

Gelatin-immobilized pectinmethylesterase for production of low methoxyl pectin

Food Chemistry

Sandra Aparecida de Assis; Bruno Sommer ; Olga Maria Mascarenhas Faria Oliveira — 2004

Key information

Authors:

Sandra Aparecida de Assis; Bruno Sommer (Bruno Sommer Ferreira); Pedro Fernandes (Pedro Carlos De Barros Fernandes); Dalton Geraldo Guaglianoni; Joaquim Manuel Sampaio (Joaquim Manuel Sampaio Cabral); Olga Maria Mascarenhas Faria Oliveira

Published in

July 2004

Abstract

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.

Publication details

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Title of the publication container

Food Chemistry

First page or article number

333

Last page

337

Volume

86

Issue

3

DOI

10.1016/j.foodchem.2003.09.040

Fields of Science and Technology (FOS)

industrial-biotechnology - Industrial Biotechnology

Publication language (ISO code)

eng - English

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