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International Journal of Food Sciences and Nutrition Volume 60, 2009 - Issue sup7: Nutrition surveys & composition of food
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Evaluation of guava during different phases of the industrial processing

Kátia Maria Da Silva Cerqueira Leite Instituto de Química, Departamento de Bioquímica e Tecnologia Química, UNESP, Araraquara, SP, Brazil
,
Sandra Aparecida De Assis Instituto de Química, Departamento de Bioquímica e Tecnologia Química, UNESP, Araraquara, SP, Brazil; Departamento de Saúde, Universidade Estadual de Feira de Santana, UEFS, Feira de Santana, Bahia
,
Antônio Carlos Tadiotti Indústria e Comércio de Conservas Alimentares Predilecta, São Lourenço do Turvo, Matão, SP, Brazil
&
Olga Maria Mascarenhas Faria Oliveira Instituto de Química, Departamento de Bioquímica e Tecnologia Química, UNESP, Araraquara, SP, BrazilCorrespondence[email protected]
Pages 81-88 | Published online: 21 Sep 2009
 
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Abstract

In this work we studied the contents of pectin and protein, pectinmethylesterase (PME) activity, and PME stability in various stages of industrial processing, due to the implication of these values on the quality of the final product. The results of the PME stability at different values of pH showed residual PME activity at alkaline pH (7.0, 8.0, 8.5 and 9.5) and high stability at pH 4.0. These results show that pH treatment is not an efficient method to inactivate the PME enzyme. The presence of residual PME activity in all steps of industrial processing was also verified, showing that PME can change the quality of the pulp during storage.

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