Effect of pH and Temperature on the Activity of Enzymatic Extracts from Pineapple Peel

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dc.contributor.authorCoelho Silvestre, Marialice Pinto
dc.contributor.authorCarreira, Raquel Linhares
dc.contributor.authorSilva, Mauro Ramalho
dc.contributor.authorCorgosinho, Flavia Campos [UNIFESP]
dc.contributor.authorPereira Monteiro, Marcia Regina
dc.contributor.authorMorais, Harriman Aley
dc.contributor.institutionUniversidade Federal de Minas Gerais (UFMG)
dc.contributor.institutionUniv Fed Vales Jequitinhonha & Mucuri
dc.contributor.institutionUniversidade Federal de São Paulo (UNIFESP)
dc.date.accessioned2016-01-24T14:27:25Z
dc.date.available2016-01-24T14:27:25Z
dc.date.issued2012-07-01
dc.description.abstractThis study was carried out to characterize a crude extract from pineapple peel after precipitation by three methods with the aim of obtaining an enzymatic extract from agro-industrial waste. the characterization of these extracts involved the determination of both protein content and specific protease activities. the effects of pH and temperature on specific protease activity and on the stability of the extracts were also evaluated. the optimal values of specific activity for the crude extract (CE) were pH 6.0 (5.76 U mg(-1) protein) and 7.0 (5.71 U mg(-1) protein) and a temperature of 70 A degrees C (16 U mg(-1) protein). the average values for the relative specific activity were 17.4% (pH 3.0 to 9.0) and 42.7% (at 30, 50, and 70 A degrees C). the ethanolic extract had the highest specific activity (10.7 U mg(-1) protein) in comparison to the best results obtained for the isoelectric precipitation (7.7 U mg(-1) protein) and the ammonium sulfate precipitation (4.7 U mg(-1) protein). Moreover, the ethanolic extract was more stable than the CE, retaining 60.9% and 53.7% of the initial specific activity during the evaluation of the stability at different pH and temperature values, respectively. the optimal values of pH and temperature were almost the same for the crude and the ethanolic extracts. in addition, the ethanolic extract was more stable than the CE in the experimental conditions tested in this work.en
dc.description.affiliationUniv Fed Minas Gerais, Fac Farm, BR-31270901 Belo Horizonte, MG, Brazil
dc.description.affiliationUniv Fed Vales Jequitinhonha & Mucuri, Diamantina, MG, Brazil
dc.description.affiliationUniversidade Federal de São Paulo UNIFESP, São Paulo, Brazil
dc.description.affiliationUnifespUniversidade Federal de São Paulo UNIFESP, EPM, São Paulo, Brazil
dc.description.sourceWeb of Science
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de Minas Gerais (FAPEMIG)
dc.format.extent1824-1831
dc.identifierhttp://dx.doi.org/10.1007/s11947-011-0616-5
dc.identifier.citationFood and Bioprocess Technology. New York: Springer, v. 5, n. 5, p. 1824-1831, 2012.
dc.identifier.doi10.1007/s11947-011-0616-5
dc.identifier.issn1935-5130
dc.identifier.urihttp://repositorio.unifesp.br/handle/11600/35051
dc.identifier.wosWOS:000305213500036
dc.language.isoeng
dc.publisherSpringer
dc.relation.ispartofFood and Bioprocess Technology
dc.rightsinfo:eu-repo/semantics/restrictedAccess
dc.rights.licensehttp://www.springer.com/open+access/authors+rights?SGWID=0-176704-12-683201-0
dc.subjectPineapple peelen
dc.subjectAgro-industrial wasteen
dc.subjectEnzymatic extractsen
dc.subjectEnzymatic activityen
dc.subjectStabilityen
dc.titleEffect of pH and Temperature on the Activity of Enzymatic Extracts from Pineapple Peelen
dc.typeinfo:eu-repo/semantics/article
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