Evaluation of guava during different phases of the industrial processing.

Abstract:

:In this work we studied the contents of pectin and protein, pectinmethylesterase (PME) activity, and PME stability in various stages of industrial processing, due to the implication of these values on the quality of the final product. The results of the PME stability at different values of pH showed residual PME activity at alkaline pH (7.0, 8.0, 8.5 and 9.5) and high stability at pH 4.0. These results show that pH treatment is not an efficient method to inactivate the PME enzyme. The presence of residual PME activity in all steps of industrial processing was also verified, showing that PME can change the quality of the pulp during storage.

journal_name

Int J Food Sci Nutr

authors

Leite KM,Assis SA,Tadiotti AC,Oliveira OM

doi

10.1080/09637480802541298

subject

Has Abstract

pub_date

2009-01-01 00:00:00

pages

81-8

eissn

0963-7486

issn

1465-3478

pii

908766108

journal_volume

60 Suppl 7

pub_type

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