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 95 degrees C, and it is a thermostable enzyme. Guava PME retained 96.8% of activity after 300 min in 90 degrees C. 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.
journal_name
Int J Food Sci Nutrjournal_title
International journal of food sciences and nutritionauthors
Carvalho AB,De Assis SA,Leite KM,Bach EE,Oliveira OMdoi
10.1080/09637480701752244subject
Has Abstractpub_date
2009-05-01 00:00:00pages
255-65issue
3eissn
0963-7486issn
1465-3478pii
791409828journal_volume
60pub_type
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abstract:OBJECTIVE:To measure the iodine content in bread and household salt in Denmark after mandatory iodine fortification was introduced and to estimate the increase in iodine intake due to the fortification. DESIGN:The iodine content in rye breads, wheat breads and salt samples was assessed. The increase in iodine intake f...
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abstract::Information on the nutrient content of foods commonly consumed (especially indigenous ones) in rural communities of Tanzania is limited. A study was conducted to determine the nutrient content of foods commonly consumed in the Iringa and Morogoro regions. A survey was carried out in six representative villages to iden...
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abstract::The Inuit population is undergoing a rapid nutrition transition as a result of reduced consumption of traditional foods. This study aims to describe the differences in dietary adequacy between non-traditional and traditional eaters among Inuit populations in Nunavut, Canada. A cross-sectional survey was conducted usin...
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