Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/877729
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dc.contributor.authorCOSTA, A. S.pt_BR
dc.contributor.authorSILVA, C. R. dapt_BR
dc.contributor.authorCOSTA, L. M. Spt_BR
dc.contributor.authorBARROS, N. A. de M.pt_BR
dc.contributor.authorKOBLITZ, M. G. B.pt_BR
dc.contributor.authorVIANA, E. de S.pt_BR
dc.contributor.authorSOUZA, F. V. D.pt_BR
dc.contributor.otherAline Silva Costa, UEFS; Larissa Maria Silva Costa, UEFS; Nathália Arabella de Menezes Barros, UEFS; Maria Gabriela Bello koblitz, UEFS; ELISETH DE SOUZA VIANA, CNPMF; FERNANDA VIDIGAL DUARTE SOUZA, CNPMF.pt_BR
dc.date.accessioned2011-04-09T16:27:48Z-
dc.date.available2011-04-09T16:27:48Z-
dc.date.created2011-02-17pt_BR
dc.date.issued2010pt_BR
dc.identifier.other27437pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/877729pt_BR
dc.descriptionThe enzymatic reactions are very important for food. They are responsíble for the formation of highly desirable cornpound, but can cause disorders and undesirable consequences. The physiological behaviour of vegetables and fruits is already known, so that most of its deterioration changes in flavour, colour and nutritional value are caused by enzymes of the Oxidoreductases group, mainly peroxidases (PER) and polyphenol oxidase (PPO); The degradation of pectic polysaccharides involves two important enzymatic processed whose action is due to pectin methytesterase (PME) and po/ygalacturonase (PG) enzymes which affect the consistency and texture of fruit during ripening and postharvest handling. Pineapp/e is a tropical fruit very appreciated by consumers, but its physical-chemical and biochemical composition varies according to the time and place of production, and maturity stage. In order to optimize the extraction process of enzymes PER, PPO, PME and PG from pineapple pulp (ev. Peróla) the methodology of response surface was used (STATISTICA 7.0) to study the effect of pH (from 4.0 to 8.0) and NaCI concentration (from 0.0 to 2.0 M) of lhe buffer solulion used in lhe extraction of lhe enzymes. The results showed that the best conditions for enzymes extraction were 1.0 M NaCl, pH 6.0 for PER (4752.9 UI g), 1.0 M NaCI and pH 3.5 for PME (5.8 UI g), 2.0 M NaCI and pH 7.4 for PG (0,000034 Ulg.h·l) and 2.0 M NaCI and pH 4.0 for PPO (81.6 UI g).pt_BR
dc.description.uribitstream/item/29464/1/Costa-ID27437.pdfpt_BR
dc.languageenpt_BR
dc.language.isoengeng
dc.publisherPineapple News, n. 17, p. 8, Aug. 2010. Addendum to Newsletter Pineapple Working Group of the I.S.H.S.pt_BR
dc.relation.ispartofEmbrapa Mandioca e Fruticultura - Resumo em anais de congresso (ALICE)pt_BR
dc.subjectPineapplept_BR
dc.subjectPectin.pt_BR
dc.titleUse of response surface methodology to optimization of extraction of enzymes from pineapple pulp.pt_BR
dc.typeResumo em anais de congresso (ALICE)pt_BR
dc.date.updated2011-04-10T11:11:11Zpt_BR
dc.subject.thesagroPeroxidase.pt_BR
dc.subject.nalthesauruspolygalacturonase.pt_BR
dc.description.notesDisponível em: < http://www.ishs-horticulture.org/workinggroups/pineapple/PineNews17_addendum.pdf> Acesso em: 16 fev. 2011. Edição de Abstracts of the 7th International Pineapple Symposium, Johor Baru, Malaysia, 2010.pt_BR
dc.ainfo.id877729pt_BR
dc.ainfo.lastupdate2011-03-14pt_BR
Appears in Collections:Resumo em anais de congresso (CNPMF)

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