Pectin methylesterase activity determined by different methods and thermal inactivation of exogenous pme in mango juice

Detalhes bibliográficos
Autor(a) principal: Gonzalez,Samantha Lemke
Data de Publicação: 2011
Outros Autores: Lima,Regina Cristina Aparecida, Carneiro,Eliana Beleski Borba, Almeida,Mareci Mendes de, Rosso,Neiva Deliberali
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Ciência e Agrotecnologia (Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542011000500017
Resumo: 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 with alcohol oxidase. The results showed that bromophenol blue indicators can be used to determine PME activity in samples of pectinases where the optimum pH is located in the acidic range. The thermal inactivation of exogenous PME in mango juice occurred at 75° C for 20 min of exposure.
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spelling Pectin methylesterase activity determined by different methods and thermal inactivation of exogenous pme in mango juicePectin metilesteraseactivitythermal inactivationmango juicePectin 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 with alcohol oxidase. The results showed that bromophenol blue indicators can be used to determine PME activity in samples of pectinases where the optimum pH is located in the acidic range. The thermal inactivation of exogenous PME in mango juice occurred at 75° C for 20 min of exposure.Editora da UFLA2011-10-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542011000500017Ciência e Agrotecnologia v.35 n.5 2011reponame:Ciência e Agrotecnologia (Online)instname:Universidade Federal de Lavras (UFLA)instacron:UFLA10.1590/S1413-70542011000500017info:eu-repo/semantics/openAccessGonzalez,Samantha LemkeLima,Regina Cristina AparecidaCarneiro,Eliana Beleski BorbaAlmeida,Mareci Mendes deRosso,Neiva Deliberalieng2011-12-19T00:00:00Zoai:scielo:S1413-70542011000500017Revistahttp://www.scielo.br/cagroPUBhttps://old.scielo.br/oai/scielo-oai.php||renpaiva@dbi.ufla.br|| editora@editora.ufla.br1981-18291413-7054opendoar:2022-11-22T16:31:09.416683Ciência e Agrotecnologia (Online) - Universidade Federal de Lavras (UFLA)true
dc.title.none.fl_str_mv Pectin methylesterase activity determined by different methods and thermal inactivation of exogenous pme in mango juice
title Pectin methylesterase activity determined by different methods and thermal inactivation of exogenous pme in mango juice
spellingShingle Pectin methylesterase activity determined by different methods and thermal inactivation of exogenous pme in mango juice
Gonzalez,Samantha Lemke
Pectin metilesterase
activity
thermal inactivation
mango juice
title_short Pectin methylesterase activity determined by different methods and thermal inactivation of exogenous pme in mango juice
title_full Pectin methylesterase activity determined by different methods and thermal inactivation of exogenous pme in mango juice
title_fullStr Pectin methylesterase activity determined by different methods and thermal inactivation of exogenous pme in mango juice
title_full_unstemmed Pectin methylesterase activity determined by different methods and thermal inactivation of exogenous pme in mango juice
title_sort Pectin methylesterase activity determined by different methods and thermal inactivation of exogenous pme in mango juice
author Gonzalez,Samantha Lemke
author_facet Gonzalez,Samantha Lemke
Lima,Regina Cristina Aparecida
Carneiro,Eliana Beleski Borba
Almeida,Mareci Mendes de
Rosso,Neiva Deliberali
author_role author
author2 Lima,Regina Cristina Aparecida
Carneiro,Eliana Beleski Borba
Almeida,Mareci Mendes de
Rosso,Neiva Deliberali
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Gonzalez,Samantha Lemke
Lima,Regina Cristina Aparecida
Carneiro,Eliana Beleski Borba
Almeida,Mareci Mendes de
Rosso,Neiva Deliberali
dc.subject.por.fl_str_mv Pectin metilesterase
activity
thermal inactivation
mango juice
topic Pectin metilesterase
activity
thermal inactivation
mango juice
description 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 with alcohol oxidase. The results showed that bromophenol blue indicators can be used to determine PME activity in samples of pectinases where the optimum pH is located in the acidic range. The thermal inactivation of exogenous PME in mango juice occurred at 75° C for 20 min of exposure.
publishDate 2011
dc.date.none.fl_str_mv 2011-10-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542011000500017
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542011000500017
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S1413-70542011000500017
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Editora da UFLA
publisher.none.fl_str_mv Editora da UFLA
dc.source.none.fl_str_mv Ciência e Agrotecnologia v.35 n.5 2011
reponame:Ciência e Agrotecnologia (Online)
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Ciência e Agrotecnologia (Online)
collection Ciência e Agrotecnologia (Online)
repository.name.fl_str_mv Ciência e Agrotecnologia (Online) - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv ||renpaiva@dbi.ufla.br|| editora@editora.ufla.br
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