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	Provedor de dados Ciênc. Tecnol. Aliment. (1) Ciência e Agrotecnologia (1) Autor Gonzalez,Samantha Lemke (2) Rosso,Neiva Deliberali (2) Almeida,Mareci Mendes de (1) Carneiro,Eliana Beleski Borba (1) Lima,Regina Cristina Aparecida (1) Palavra-chave Activity (1) Mango juice (1) Pectin (1) Pectin methylesterase (1) Pectin metilesterase (1) Potentiometric procedure (1) Residual activity (1) Thermal inactivation (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2011 (2) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Pectin methylesterase activity determined by different methods and thermal inactivation of exogenous pme in mango juice Ciência e Agrotecnologia Gonzalez,Samantha Lemke; Lima,Regina Cristina Aparecida; Carneiro,Eliana Beleski Borba; Almeida,Mareci Mendes de; Rosso,Neiva Deliberali. Pectin methylesterase (PME) hydrolyzes methyl ester groups in pectin chains to form carboxylic groups, releasing methanol and H3O+. The aim of this study was to determine PME activity in samples of pectinases by UV-VIS spectroscopy, to measure the acid and methanol produced in the reaction of pectin with pectinase and to verify the thermal inactivation of exogenous PME in mango juice. The activity of PME in samples of pectinase was determined by potentiometry, UV-VIS spectroscopy, and by the action of alcohol oxidase. The reaction showed greater activity at pH 4.0 to 4.5 and at a temperature of 45° C. PME activity determined by UV-VIS spectroscopy with bromophenol blue indicator showed a good correlation with the activity determined by potentiometry and... Tipo: Info:eu-repo/semantics/article Palavras-chave: Pectin metilesterase; Activity; Thermal inactivation; Mango juice. Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542011000500017 Determination of pectin methylesterase activity in commercial pectinases and study of the inactivation kinetics through two potentiometric procedures Ciênc. Tecnol. Aliment. Gonzalez,Samantha Lemke; Rosso,Neiva Deliberali. Pectinases are enzymes that degrade pectic substances and are widely used in juice and fruit beverages to improve the quality of the process. The objective of this study was to determine the optimum pH and temperature of two samples of commercial pectinases and propose an alternative procedure to determine the residual activity comparing the data with those of the traditional procedure. The pectin methylesterase (PME) activity in Pectinex 100 L Plus and Panzyn Clears was determined by potentiometry. The reaction consisted of 5.00 mg.mL-1 apple pectin, 0.100 mol.L-1 NaCl, and 50 µL enzyme to a total volume of 30 mL. The pectin reaction in the presence of PME in all experiments revealed a first order kinetics. The PME in the two enzyme preparations showed... Tipo: Info:eu-repo/semantics/article Palavras-chave: Pectin; Pectin methylesterase; Potentiometric procedure; Residual activity. Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000200020 Registros recuperados: 2 Primeira ... 1 ... Última

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