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 Nutrjournal_title
International journal of food sciences and nutritionauthors
Leite KM,Assis SA,Tadiotti AC,Oliveira OMdoi
10.1080/09637480802541298subject
Has Abstractpub_date
2009-01-01 00:00:00pages
81-8eissn
0963-7486issn
1465-3478pii
908766108journal_volume
60 Suppl 7pub_type
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