Partial purification, heat stability and kinetic characterization of the pectinmethylesterase from Brazilian guava, Paluma cultivars

Food Chemistry

Volumn 94, Issue 4, 2006, Pages 565-572

  Da Silva Cerqueira Leite, Kátia Maria ^a   Tadiotti, Antônio Carlos ^b   Baldochi, Debora ^a   Oliveira, Olga Maria Mascarenhas Faria ^a  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

^b Industria e Comercio de Conservas Alimenticias Predileta Ltda de Sao Lourenco Do Turvo   (Brazil)

Author keywords

Guava fruit; Heat stability; Isoenzymes; Pectinmethylesterase

Indexed keywords

AMMONIUM SULFATE; ESTERASE; ISOENZYME; PECTIN METHYL ESTERASE; UNCLASSIFIED DRUG;

ANALYTIC METHOD; ARTICLE; BRAZIL; CULTIVAR; ENZYME ACTIVITY; ENZYME ASSAY; ENZYME PURIFICATION; FOOD ANALYSIS; GEL FILTRATION; GUAVA; ISOENZYME ANALYSIS; KINETICS; MOLECULAR WEIGHT; NONHUMAN; PH MEASUREMENT; PHYSICAL CHEMISTRY; THERMOSTABILITY;

PSIDIUM GUAJAVA; PSIDIUM GUINEENSE;

EID: 24044439518     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.12.008     Document Type: Article

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