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: Repositório Institucional da UFLA
Texto Completo: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542011000500017
http://repositorio.ufla.br/jspui/handle/1/7463
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 juiceDeterminação da atividade da pectina metilesterase por diferentes métodos e inativação térmica da PME exógena no suco de mangaPectin metilesteraseThermal inactivationMango juiceInativação térmicaSuco de mangaPectin 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.A PME hidrolisa os grupos metil éster na cadeia da pectina, formando grupos carboxílicos, liberando metanol e H3O+. Objetivou-se, com o presente estudo, determinar a atividade da PME em amostras de pectinases por espectroscopia Uv-vis para quantificar o ácido e o metanol produzido na reação da pectina com as pectinases e verificar a inativação térmica da PME exógena no suco de manga. A atividade da PME nas três amostras de pectinases foi determinada por potenciometria, espectroscopia Uv-Vis, e pela ação da álcool oxidase. A reação mostrou uma maior atividade em H de 4,0 a 4,5 e a temperatura de 45º C. A atividade da PME, determinada por UV-Vis com o indicador azul de bromofenol apresentou uma boa correlação com a atividade determinada por potenciometria e com a álcool oxidase. Os resultados mostraram que o indicador azul de bromofenol pode ser utilizado para determinar a atividade da PME em amostras de pectinases em que o pH ótimo situa-se na faixa ácida. A inativação térmica da PME no suco de manga ocorreu na temperatura de 75º C, por 20 min de exposição.Editora da Universidade Federal de Lavras2011-10-012015-04-30T13:36:16Z2015-04-30T13:36:16Z2015-04-30info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articletext/htmlhttp://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542011000500017GONZALEZ, S. L. et al. Pectin methylesterase activity determined by different methods and thermal inactivation of exogenous pme in mango juice. Ciência e Agrotecnologia, Lavras, v. 35, n. 5, p. 987-994, set./out. 2011.http://repositorio.ufla.br/jspui/handle/1/7463Ciência e Agrotecnologia v.35 n.5 2011reponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAGonzalez, Samantha LemkeLima, Regina Cristina AparecidaCarneiro, Eliana Beleski BorbaAlmeida, Mareci Mendes deRosso, Neiva Deliberalienginfo:eu-repo/semantics/openAccess2016-08-01T17:38:21Zoai:localhost:1/7463Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2016-08-01T17:38:21Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false
dc.title.none.fl_str_mv Pectin methylesterase activity determined by different methods and thermal inactivation of exogenous pme in mango juice
Determinação da atividade da pectina metilesterase por diferentes métodos e inativação térmica da PME exógena no suco de manga
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
Thermal inactivation
Mango juice
Inativação térmica
Suco de manga
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
Thermal inactivation
Mango juice
Inativação térmica
Suco de manga
topic Pectin metilesterase
Thermal inactivation
Mango juice
Inativação térmica
Suco de manga
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
2015-04-30T13:36:16Z
2015-04-30T13:36:16Z
2015-04-30
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 http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542011000500017
GONZALEZ, S. L. et al. Pectin methylesterase activity determined by different methods and thermal inactivation of exogenous pme in mango juice. Ciência e Agrotecnologia, Lavras, v. 35, n. 5, p. 987-994, set./out. 2011.
http://repositorio.ufla.br/jspui/handle/1/7463
url http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542011000500017
http://repositorio.ufla.br/jspui/handle/1/7463
identifier_str_mv GONZALEZ, S. L. et al. Pectin methylesterase activity determined by different methods and thermal inactivation of exogenous pme in mango juice. Ciência e Agrotecnologia, Lavras, v. 35, n. 5, p. 987-994, set./out. 2011.
dc.language.iso.fl_str_mv eng
language eng
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 Universidade Federal de Lavras
publisher.none.fl_str_mv Editora da Universidade Federal de Lavras
dc.source.none.fl_str_mv Ciência e Agrotecnologia v.35 n.5 2011
reponame:Repositório Institucional da UFLA
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Repositório Institucional da UFLA
collection Repositório Institucional da UFLA
repository.name.fl_str_mv Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv nivaldo@ufla.br || repositorio.biblioteca@ufla.br
_version_ 1807835219947945984

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