干旱区生态环境知识资源中心(Arid): Effect of Applying Pectinolytic Enzymes in Spondias tuberosa Arr. Cam. Pulp

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DOI	10.21577/1984-6835.20160076
	Effect of Applying Pectinolytic Enzymes in Spondias tuberosa Arr. Cam. Pulp
	Machado, Bruna Aparecida S.; Costa, Aline S.; Oliveira, Roseane S.; Barreto, Gabriele A.; Silva, Rejane P. D.; Umsza-Guez, Marcelo A.
通讯作者	Machado, BAS
来源期刊	REVISTA VIRTUAL DE QUIMICA
ISSN	1984-6835
出版年	2016
卷号	8 期号:4 页码:1067-1078
英文摘要	Umbu (Spondias tuberosa Arr. Cam.) is a native fruit from the Brazilian semi-arid regions of northeastern, which has been raising the attention of the exotic fruit sector due to its nutritional and sensorial qualities, increasing the range of products using umbu as raw material. With the aim to verify the effect of applying pectinolytic enzymes on colour and viscosity of umbu pulp, an central composite design with three independent variables (viscosity, L* and b) and three dependent variables (viscosity, L and b) was applied using umbu pulp at three different pH values (2.3, 3.5 and 4.5). The most significant results were found with pH 2.3 for viscosity response, and pH 3.5 for L. With the fruit's natural pH of 2.3 time and temperature were the most significant variables for viscosity. With pH 3.5 enzymatic concentration and time were the variables that influenced the pulp's luminosity, within the tested values. The application of these enzymes exerted effect on reducing viscosity and in the process of clarifying the umbu pulp. Therefore, it should be consider the pH ratio, temperature and enzyme concentration to define the technical parameters of industrial application to umbu fruit pulp.
英文关键词	Umbu pectinolitic enzyme experimental design L*value viscosity
类型	Article
语种	英语
开放获取类型	Bronze
收录类别	ESCI
WOS记录号	WOS:000412116300004
WOS关键词	ENZYMATIC CLARIFICATION ; OPTIMIZATION ; JUICES
WOS类目	Chemistry, Multidisciplinary
WOS研究方向	Chemistry
资源类型	期刊论文
条目标识符	http://119.78.100.177/qdio/handle/2XILL650/331938
作者单位	[Machado, Bruna Aparecida S.; Costa, Aline S.; Oliveira, Roseane S.; Barreto, Gabriele A.; Silva, Rejane P. D.] SENAI CIMATEC, Fac Tecnol, Alimentos & Bebidas, Ave Orlando Gomes 1845, BR-41650010 Salvador, BA, Brazil; [Umsza-Guez, Marcelo A.] Univ Fed Bahia, Inst Ciencias Saude, Rua Basilio da Gama, BR-40110040 Salvador, BA, Brazil
推荐引用方式 GB/T 7714	Machado, Bruna Aparecida S.,Costa, Aline S.,Oliveira, Roseane S.,et al. Effect of Applying Pectinolytic Enzymes in Spondias tuberosa Arr. Cam. Pulp[J],2016,8(4):1067-1078.
APA	Machado, Bruna Aparecida S.,Costa, Aline S.,Oliveira, Roseane S.,Barreto, Gabriele A.,Silva, Rejane P. D.,&Umsza-Guez, Marcelo A..(2016).Effect of Applying Pectinolytic Enzymes in Spondias tuberosa Arr. Cam. Pulp.REVISTA VIRTUAL DE QUIMICA,8(4),1067-1078.
MLA	Machado, Bruna Aparecida S.,et al."Effect of Applying Pectinolytic Enzymes in Spondias tuberosa Arr. Cam. Pulp".REVISTA VIRTUAL DE QUIMICA 8.4(2016):1067-1078.