Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/877729
Unidade da Embrapa/Coleção:: Embrapa Mandioca e Fruticultura - Resumo em anais de congresso (ALICE)
Data do documento: 17-Fev-2011
Tipo do Material: Resumo em anais de congresso (ALICE)
Autoria: COSTA, A. S.
SILVA, C. R. da
COSTA, L. M. S
BARROS, N. A. de M.
KOBLITZ, M. G. B.
VIANA, E. de S.
SOUZA, F. V. D.
Informaçães Adicionais: Aline 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.
Título: Use of response surface methodology to optimization of extraction of enzymes from pineapple pulp.
Edição: 2010
Fonte/Imprenta: Pineapple News, n. 17, p. 8, Aug. 2010. Addendum to Newsletter Pineapple Working Group of the I.S.H.S.
Idioma: en
Notas: Disponível 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.
Palavras-chave: Pineapple
Peroxidase
Pectin
Polygalacturonase
Conteúdo: The 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).
Ano de Publicação: 2010
Aparece nas coleções:Resumo em anais de congresso (CNPMF)

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