title: 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.
authors.affiliation: Instituto de Química, Departamento de Bioquímica e Tecnologia Química, UNESP, Araraquara, SP, Brazil.
authors.forename: Kátia Maria Da Silva Cerqueira
authors.initials: KM
authors.lastname: Leite
authors.forename: Sandra Aparecida De
authors.initials: SA
authors.lastname: Assis
authors.forename: Antônio Carlos
authors.initials: AC
authors.lastname: Tadiotti
authors.forename: Olga Maria Mascarenhas Faria
authors.initials: OM
authors.lastname: Oliveira
mesh_terms: 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
chemical_list: D004044:Dietary Proteins; D005503:Food Additives; D010368:Pectins; D002265:Carboxylic Ester Hydrolases; C022323:pectinesterase