Instituto de Química, Departamento de Bioquímica e Tecnologia Química, UNESP, Araraquara, SP, Brazil.
Int J Food Sci Nutr. 2009;60 Suppl 7:81-8. doi: 10.1080/09637480802541298. Epub 2009 Feb 14.
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.
在这项工作中，我们研究了果胶和蛋白质的含量、果胶甲酯酶（PME）活性以及不同工业加工阶段的 PME 稳定性，因为这些值对最终产品的质量有影响。在不同 pH 值下 PME 稳定性的结果表明，PME 在碱性 pH（7.0、8.0、8.5 和 9.5）下仍有活性，在 pH 4.0 时稳定性很高。这些结果表明，pH 值处理不是使 PME 酶失活的有效方法。在工业加工的所有步骤中也都存在残留的 PME 活性，这表明 PME 可以在储存过程中改变纸浆的质量。
