Quality attributes of cupuaçu juice in response to treatment with crude enzyme extract produced by aspergillus japonicus 586

Detalhes bibliográficos
Autor(a) principal: Teixeira, Maria Francisca Simas
Data de Publicação: 2011
Outros Autores: Andrade, Jerusa Souza, Fernandes, Ormezinda Celeste Cristo, Durán, Nelson, Lima-Filho, José Luiz de
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional do INPA
Texto Completo: https://repositorio.inpa.gov.br/handle/1/16162
Resumo: Cupuaçu (Theobroma grandiflorum Schum) is an Amazonian Basin native fruit whose fruit pulp is consumed as a juice which presents high density, viscosity, and turbidity. Pectic enzymes, usually yielded by microorganisms, are used to reduce the juice viscosity and turbidity. The present study aims to evaluate the use of pectic enzymes when processing cupuaçu juice. The cupuaçu juice was obtained by using Aspergillus japonicus 586 crude enzyme extract and incubation at 50°C with agitation (140 rpm) for one hour. Enzyme activities were determined, and the juices were evaluated as to their yield, turbidity, viscosity, and chemical composition. The juice produced by using crude enzyme extract presented higher soluble solids, reducing sugars, and lower viscosity and turbidity. Copyright © 2011 Maria Francisca Simas Teixeira et al.
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spelling Teixeira, Maria Francisca SimasAndrade, Jerusa SouzaFernandes, Ormezinda Celeste CristoDurán, NelsonLima-Filho, José Luiz de2020-05-25T19:10:50Z2020-05-25T19:10:50Z2011https://repositorio.inpa.gov.br/handle/1/1616210.4061/2011/494813Cupuaçu (Theobroma grandiflorum Schum) is an Amazonian Basin native fruit whose fruit pulp is consumed as a juice which presents high density, viscosity, and turbidity. Pectic enzymes, usually yielded by microorganisms, are used to reduce the juice viscosity and turbidity. The present study aims to evaluate the use of pectic enzymes when processing cupuaçu juice. The cupuaçu juice was obtained by using Aspergillus japonicus 586 crude enzyme extract and incubation at 50°C with agitation (140 rpm) for one hour. Enzyme activities were determined, and the juices were evaluated as to their yield, turbidity, viscosity, and chemical composition. The juice produced by using crude enzyme extract presented higher soluble solids, reducing sugars, and lower viscosity and turbidity. Copyright © 2011 Maria Francisca Simas Teixeira et al.Volume 2011, Número 1Attribution-NonCommercial-NoDerivs 3.0 Brazilhttp://creativecommons.org/licenses/by-nc-nd/3.0/br/info:eu-repo/semantics/openAccessAmylaseCellulaseFungal ExtractGalacturan 1,4 Alpha GalacturonidasePectinesterasePolygalacturonaseUnclassified DrugAgitationAspergillus JaponicusChemical CompositionControlled StudyCupuacu JuiceEnzyme ActivityFruit JuiceIncubation TemperatureNonhumanPriority JournalTheobromaTheobroma GrandiflorumTurbidityViscosityAspergillus JaponicusTheobroma GrandiflorumQuality attributes of cupuaçu juice in response to treatment with crude enzyme extract produced by aspergillus japonicus 586info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleEnzyme Researchengreponame:Repositório Institucional do INPAinstname:Instituto Nacional de Pesquisas da Amazônia (INPA)instacron:INPAORIGINALartigo-inpa.pdfartigo-inpa.pdfapplication/pdf1201429https://repositorio.inpa.gov.br/bitstream/1/16162/1/artigo-inpa.pdf16b64358e3b57ac7975436e29fbe2096MD511/161622020-05-25 16:27:31.431oai:repositorio:1/16162Repositório de PublicaçõesPUBhttps://repositorio.inpa.gov.br/oai/requestopendoar:2020-05-25T20:27:31Repositório Institucional do INPA - Instituto Nacional de Pesquisas da Amazônia (INPA)false
dc.title.en.fl_str_mv Quality attributes of cupuaçu juice in response to treatment with crude enzyme extract produced by aspergillus japonicus 586
title Quality attributes of cupuaçu juice in response to treatment with crude enzyme extract produced by aspergillus japonicus 586
spellingShingle Quality attributes of cupuaçu juice in response to treatment with crude enzyme extract produced by aspergillus japonicus 586
Teixeira, Maria Francisca Simas
Amylase
Cellulase
Fungal Extract
Galacturan 1,4 Alpha Galacturonidase
Pectinesterase
Polygalacturonase
Unclassified Drug
Agitation
Aspergillus Japonicus
Chemical Composition
Controlled Study
Cupuacu Juice
Enzyme Activity
Fruit Juice
Incubation Temperature
Nonhuman
Priority Journal
Theobroma
Theobroma Grandiflorum
Turbidity
Viscosity
Aspergillus Japonicus
Theobroma Grandiflorum
title_short Quality attributes of cupuaçu juice in response to treatment with crude enzyme extract produced by aspergillus japonicus 586
title_full Quality attributes of cupuaçu juice in response to treatment with crude enzyme extract produced by aspergillus japonicus 586
title_fullStr Quality attributes of cupuaçu juice in response to treatment with crude enzyme extract produced by aspergillus japonicus 586
title_full_unstemmed Quality attributes of cupuaçu juice in response to treatment with crude enzyme extract produced by aspergillus japonicus 586
title_sort Quality attributes of cupuaçu juice in response to treatment with crude enzyme extract produced by aspergillus japonicus 586
author Teixeira, Maria Francisca Simas
author_facet Teixeira, Maria Francisca Simas
Andrade, Jerusa Souza
Fernandes, Ormezinda Celeste Cristo
Durán, Nelson
Lima-Filho, José Luiz de
author_role author
author2 Andrade, Jerusa Souza
Fernandes, Ormezinda Celeste Cristo
Durán, Nelson
Lima-Filho, José Luiz de
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Teixeira, Maria Francisca Simas
Andrade, Jerusa Souza
Fernandes, Ormezinda Celeste Cristo
Durán, Nelson
Lima-Filho, José Luiz de
dc.subject.eng.fl_str_mv Amylase
Cellulase
Fungal Extract
Galacturan 1,4 Alpha Galacturonidase
Pectinesterase
Polygalacturonase
Unclassified Drug
Agitation
Aspergillus Japonicus
Chemical Composition
Controlled Study
Cupuacu Juice
Enzyme Activity
Fruit Juice
Incubation Temperature
Nonhuman
Priority Journal
Theobroma
Theobroma Grandiflorum
Turbidity
Viscosity
Aspergillus Japonicus
Theobroma Grandiflorum
topic Amylase
Cellulase
Fungal Extract
Galacturan 1,4 Alpha Galacturonidase
Pectinesterase
Polygalacturonase
Unclassified Drug
Agitation
Aspergillus Japonicus
Chemical Composition
Controlled Study
Cupuacu Juice
Enzyme Activity
Fruit Juice
Incubation Temperature
Nonhuman
Priority Journal
Theobroma
Theobroma Grandiflorum
Turbidity
Viscosity
Aspergillus Japonicus
Theobroma Grandiflorum
description Cupuaçu (Theobroma grandiflorum Schum) is an Amazonian Basin native fruit whose fruit pulp is consumed as a juice which presents high density, viscosity, and turbidity. Pectic enzymes, usually yielded by microorganisms, are used to reduce the juice viscosity and turbidity. The present study aims to evaluate the use of pectic enzymes when processing cupuaçu juice. The cupuaçu juice was obtained by using Aspergillus japonicus 586 crude enzyme extract and incubation at 50°C with agitation (140 rpm) for one hour. Enzyme activities were determined, and the juices were evaluated as to their yield, turbidity, viscosity, and chemical composition. The juice produced by using crude enzyme extract presented higher soluble solids, reducing sugars, and lower viscosity and turbidity. Copyright © 2011 Maria Francisca Simas Teixeira et al.
publishDate 2011
dc.date.issued.fl_str_mv 2011
dc.date.accessioned.fl_str_mv 2020-05-25T19:10:50Z
dc.date.available.fl_str_mv 2020-05-25T19:10:50Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://repositorio.inpa.gov.br/handle/1/16162
dc.identifier.doi.none.fl_str_mv 10.4061/2011/494813
url https://repositorio.inpa.gov.br/handle/1/16162
identifier_str_mv 10.4061/2011/494813
dc.language.iso.fl_str_mv eng
language eng
dc.relation.ispartof.pt_BR.fl_str_mv Volume 2011, Número 1
dc.rights.driver.fl_str_mv Attribution-NonCommercial-NoDerivs 3.0 Brazil
http://creativecommons.org/licenses/by-nc-nd/3.0/br/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Attribution-NonCommercial-NoDerivs 3.0 Brazil
http://creativecommons.org/licenses/by-nc-nd/3.0/br/
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Enzyme Research
publisher.none.fl_str_mv Enzyme Research
dc.source.none.fl_str_mv reponame:Repositório Institucional do INPA
instname:Instituto Nacional de Pesquisas da Amazônia (INPA)
instacron:INPA
instname_str Instituto Nacional de Pesquisas da Amazônia (INPA)
instacron_str INPA
institution INPA
reponame_str Repositório Institucional do INPA
collection Repositório Institucional do INPA
bitstream.url.fl_str_mv https://repositorio.inpa.gov.br/bitstream/1/16162/1/artigo-inpa.pdf
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bitstream.checksumAlgorithm.fl_str_mv MD5
repository.name.fl_str_mv Repositório Institucional do INPA - Instituto Nacional de Pesquisas da Amazônia (INPA)
repository.mail.fl_str_mv
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