Evaluation of guava during different phases of the industrial processing.
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.
Leite
Kátia Maria Da Silva Cerqueira
KM
Instituto de Química, Departamento de Bioquímica e Tecnologia Química, UNESP, Araraquara, SP, Brazil.
Assis
Sandra Aparecida De
SA
Tadiotti
Antônio Carlos
AC
Oliveira
Olga Maria Mascarenhas Faria
OM
D000465:Algorithms; D002265:Carboxylic Ester Hydrolases / Q000302:isolation & purification / Q000378:metabolism*; D004044:Dietary Proteins / Q000032:analysis; D004795:Enzyme Stability; D005503:Food Additives / Q000032:analysis / Q000378:metabolism; D005511:Food Handling / Q000379:methods*; D005638:Fruit / Q000737:chemistry* / Q000201:enzymology*; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D008745:Methylation; D010368:Pectins / Q000032:analysis / Q000378:metabolism*; D031647:Psidium / Q000737:chemistry* / Q000201:enzymology*; D011786:Quality Control
D004044:Dietary Proteins; D005503:Food Additives; D010368:Pectins; D002265:Carboxylic Ester Hydrolases; C022323:pectinesterase