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Registro Completo |
Biblioteca(s): |
Embrapa Florestas. |
Data corrente: |
09/12/2013 |
Data da última atualização: |
09/12/2013 |
Tipo da produção científica: |
Artigo em Anais de Congresso |
Autoria: |
REZENDE, F. A. de; SANTOS, V. A. H. F. dos; MAIA, C. M. B. de F.; ROSALINO, T. |
Afiliação: |
FABIANA ABREU DE REZENDE, CPAMT; VICTOR ALEXANDRE HARDT FERREIRA DOS SANTOS, Graduando da UFMT; CLAUDIA MARIA BRANCO DE F MAIA, CNPF; THAIS ROSALINO, Graduanda da UNEMAT. |
Título: |
Formação de mudas de teca (Tectona grandis L. f.) a partir de substrato composto com biocarvão. |
Ano de publicação: |
2013 |
Fonte/Imprenta: |
In: ENCONTRO BRASILEIRO DE SUBSTÂNCIAS HÚMICAS, 10., 2013, Santo Antônio de Goiás. Matéria orgânica e qualidade ambiental: anais. Brasília, DF: Embrapa, 2013. |
Páginas: |
p. 332-335 |
Idioma: |
Português |
Palavras-Chave: |
Biocarvão ativado; Espécie arbórea; Mudas. |
Thesagro: |
Teca; Tectona Grandis. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/93633/1/2013-ClaudiaM-EBSH-FormacaoTeca.pdf
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Marc: |
LEADER 00752nam a2200205 a 4500 001 1973135 005 2013-12-09 008 2013 bl uuuu u00u1 u #d 100 1 $aREZENDE, F. A. de 245 $aFormação de mudas de teca (Tectona grandis L. f.) a partir de substrato composto com biocarvão.$h[electronic resource] 260 $aIn: ENCONTRO BRASILEIRO DE SUBSTÂNCIAS HÚMICAS, 10., 2013, Santo Antônio de Goiás. Matéria orgânica e qualidade ambiental: anais. Brasília, DF: Embrapa$c2013 300 $ap. 332-335 650 $aTeca 650 $aTectona Grandis 653 $aBiocarvão ativado 653 $aEspécie arbórea 653 $aMudas 700 1 $aSANTOS, V. A. H. F. dos 700 1 $aMAIA, C. M. B. de F. 700 1 $aROSALINO, T.
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Registro original: |
Embrapa Florestas (CNPF) |
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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. |
Data corrente: |
17/02/2012 |
Data da última atualização: |
26/05/2023 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
B - 2 |
Autoria: |
COSTA, A. S.; SILVA, C. R. da; COSTA, L. M. S.; BARROS, N. A. de M.; VIANA, E. de S.; KOBLITZ, M. G. B.; SOUZA, F. V. D. |
Afiliação: |
ALINE SILVA COSTA, UEFS; C. REIS DA SILVA, UEFS; LARISSA MARIA SILVA COSTA, UEFS; NATHÁLIA ARABELLA DE MENEZES BARROS, UEFS; ELISETH DE SOUZA VIANA, CNPMF; MARIA GABRIELA BELLO KOBLITZ, UNIRIO; FERNANDA VIDIGAL DUARTE SOUZA, CNPMF. |
Título: |
Use of Response Surface Methodology for Optimization of the Extraction of Enzymes from Pineapple Pulp. |
Ano de publicação: |
2011 |
Fonte/Imprenta: |
Acta Horticulturae, v. 902, p. 575-584, July 2011. |
Idioma: |
Inglês |
Notas: |
Proc. 7th International Pineapple Symposium. |
Conteúdo: |
Enzymatic reactions are very important for the food industry. They are responsible for the formation of highly desirable compounds, but can cause disorders and lead to undesirable consequences. The physiological behavior of vegetables and fruits is already known, in which 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 processes whose action is due to pectin methylesterase (PME) and polygalacturonase (PG) enzymes, which affect the consistency and texture of fruit during ripening and postharvest handling. Pineapple is a tropical fruit very appreciated by consumers, but its physicalchemical and biochemical composition varies according to the time and place of production, and stage of maturity. In order to optimize the extraction process of the PER, PPO, PME and PG enzymes from ?Peróla? pineapple pulp, response surface methodology was used to study the effect of pH (from 4.0 to 8.0) and NaCl concentration (from 0.0 to 2.0 M) of the buffer solution used in the extraction of the enzymes. The results showed that the best conditions for enzyme extraction were 1.0 M NaCl, pH 6.0 for PER (4752.9 U/g), pH <4.6 for PPO (81.6 U/g) 1.0 M NaCl for PME (7916.6 U/g) and 2.0 M NaCl for PG (0.000034 U/g h-1). This optimized extraction procedures will be very useful in determining enzymatic activity used as markers in breeding programs of different pineapple cultivars. MenosEnzymatic reactions are very important for the food industry. They are responsible for the formation of highly desirable compounds, but can cause disorders and lead to undesirable consequences. The physiological behavior of vegetables and fruits is already known, in which 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 processes whose action is due to pectin methylesterase (PME) and polygalacturonase (PG) enzymes, which affect the consistency and texture of fruit during ripening and postharvest handling. Pineapple is a tropical fruit very appreciated by consumers, but its physicalchemical and biochemical composition varies according to the time and place of production, and stage of maturity. In order to optimize the extraction process of the PER, PPO, PME and PG enzymes from ?Peróla? pineapple pulp, response surface methodology was used to study the effect of pH (from 4.0 to 8.0) and NaCl concentration (from 0.0 to 2.0 M) of the buffer solution used in the extraction of the enzymes. The results showed that the best conditions for enzyme extraction were 1.0 M NaCl, pH 6.0 for PER (4752.9 U/g), pH <4.6 for PPO (81.6 U/g) 1.0 M NaCl for PME (7916.6 U/g) and 2.0 M NaCl for PG (0.000034 U/g h-1). This optimized extraction procedures will be very useful in determining enzymat... Mostrar Tudo |
Palavras-Chave: |
Enzymatic extraction; Pectin methylesterase; Peroxidase oxidase; Polyphenol. |
Thesaurus NAL: |
polygalacturonase. |
Categoria do assunto: |
-- |
Marc: |
LEADER 02412naa a2200265 a 4500 001 1916090 005 2023-05-26 008 2011 bl uuuu u00u1 u #d 100 1 $aCOSTA, A. S. 245 $aUse of Response Surface Methodology for Optimization of the Extraction of Enzymes from Pineapple Pulp.$h[electronic resource] 260 $c2011 500 $aProc. 7th International Pineapple Symposium. 520 $aEnzymatic reactions are very important for the food industry. They are responsible for the formation of highly desirable compounds, but can cause disorders and lead to undesirable consequences. The physiological behavior of vegetables and fruits is already known, in which 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 processes whose action is due to pectin methylesterase (PME) and polygalacturonase (PG) enzymes, which affect the consistency and texture of fruit during ripening and postharvest handling. Pineapple is a tropical fruit very appreciated by consumers, but its physicalchemical and biochemical composition varies according to the time and place of production, and stage of maturity. In order to optimize the extraction process of the PER, PPO, PME and PG enzymes from ?Peróla? pineapple pulp, response surface methodology was used to study the effect of pH (from 4.0 to 8.0) and NaCl concentration (from 0.0 to 2.0 M) of the buffer solution used in the extraction of the enzymes. The results showed that the best conditions for enzyme extraction were 1.0 M NaCl, pH 6.0 for PER (4752.9 U/g), pH <4.6 for PPO (81.6 U/g) 1.0 M NaCl for PME (7916.6 U/g) and 2.0 M NaCl for PG (0.000034 U/g h-1). This optimized extraction procedures will be very useful in determining enzymatic activity used as markers in breeding programs of different pineapple cultivars. 650 $apolygalacturonase 653 $aEnzymatic extraction 653 $aPectin methylesterase 653 $aPeroxidase oxidase 653 $aPolyphenol 700 1 $aSILVA, C. R. da 700 1 $aCOSTA, L. M. S. 700 1 $aBARROS, N. A. de M. 700 1 $aVIANA, E. de S. 700 1 $aKOBLITZ, M. G. B. 700 1 $aSOUZA, F. V. D. 773 $tActa Horticulturae$gv. 902, p. 575-584, July 2011.
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