Gelatin-immobilized pectinmethylesterase for production of low methoxyl pectin

Food Chemistry

Volumn 86, Issue 3, 2004, Pages 333-337

  De Assis, Sandra Aparecida ^a,b   Ferreira, Bruno Sommer ^b,d   Fernandes, Pedro ^b,c,d   Guaglianoni, Dalton Geraldo ^e   Cabral, Joaquim M S ^b   Oliveira, Olga Maria Mascarenhas Faria ^a  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

^b INSTITUTO SUPERIOR TÉCNICO   (Portugal)

^c UNIVERSIDADE LUSÓFONA DE HUMANIDADES E TECNOLOGIAS   (Portugal)

^d R Torcato Jorge 41 c/v ^*  (Portugal)

^e Faculdade Cie Letras Araraquara R   (Brazil)

Author keywords

Acerola; Activity optimum; Immobilization; Pectinmethylesterase; Purification

Indexed keywords

GELATIN; PECTIN; PECTINESTERASE; SODIUM CHLORIDE;

ALKALINITY; ARTICLE; CONCENTRATION RESPONSE; ENZYME ACTIVITY; ENZYME IMMOBILIZATION; FOOD PROCESSING; HIGH TEMPERATURE; NONHUMAN; PH; PLANT; TECHNIQUE; TEMPERATURE DEPENDENCE;

MALPIGHIA; MALPIGHIA GLABRA;

EID: 1642395708     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2003.09.040     Document Type: Article

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