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| Registros recuperados : 1 | |
| 1. |  | STAMFORD, N. P.; MOURA, A. M. M. F.; SANTOS, K. S.; SANTOS, P. R. Atuação de acidithiobacillus na solubilização de fosfato natural em solo de Tabuleiro cultivado com Jactupé (Pachyrhizus erosus). Revista Brasileira de Ciência do Solo, Viçosa, Mg, v. 28, n. 1, p. 75-83, jan./fev.2004.| Biblioteca(s): Embrapa Solos / UEP-Recife. |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Mandioca e Fruticultura. Para informações adicionais entre em contato com cnpmf.biblioteca@embrapa.br. |
Registro Completo
|
Biblioteca(s): |
Embrapa Mandioca e Fruticultura. |
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Data corrente: |
17/02/2011 |
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Data da última atualização: |
17/10/2023 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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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. |
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Afiliação: |
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. |
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Título: |
Use of response surface methodology to optimization of extraction of enzymes from pineapple pulp. |
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Ano de publicação: |
2010 |
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Fonte/Imprenta: |
Pineapple News, n. 17, p. 8, Aug. 2010. Addendum to Newsletter Pineapple Working Group of the I.S.H.S. |
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Idioma: |
Inglês |
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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. |
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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). |
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Palavras-Chave: |
Pectin; Pineapple. |
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Thesagro: |
Peroxidase. |
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Thesaurus NAL: |
polygalacturonase. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
|
Marc: |
LEADER 02418nam a2200241 a 4500
001 1877729
005 2023-10-17
008 2010 bl uuuu u00u1 u #d
100 1 $aCOSTA, A. S.
245 $aUse of response surface methodology to optimization of extraction of enzymes from pineapple pulp.
260 $aPineapple News, n. 17, p. 8, Aug. 2010. Addendum to Newsletter Pineapple Working Group of the I.S.H.S.$c2010
500 $aDisponível 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.
520 $aThe 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).
650 $apolygalacturonase
650 $aPeroxidase
653 $aPectin
653 $aPineapple
700 1 $aSILVA, C. R. da
700 1 $aCOSTA, L. M. S
700 1 $aBARROS, N. A. de M.
700 1 $aKOBLITZ, M. G. B.
700 1 $aVIANA, E. de S.
700 1 $aSOUZA, F. V. D.
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