The catalytic activity of pectolytic enzymes as affected by the divalent cation content of apple pectins | Uticaj sadrzaja dvovalentnih katjona preparata pektina jabuke na kataliticku aktivnost pektolitickih enzima
2009
Nikolic, M., Agronomski fakultet, Cacak (Serbia) | Rakic, S., Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Mojovic, Lj., Tehnolosko-metalurski fakultet, Beograd (Serbia)
The objective of this study was to investigate the kinetics and mechanism of the enzymatic degradation of pectin macromolecules in apple (cv. Budimka), and to optimize the pectin degradation process in apple, used as an important raw material in food industry in Serbia and worldwide, depending on the content of divalent cations. The content of Ca++2 ions, the concentration thereof ranging from 0.75% to 0.15% M/L, at pH 7 activates pectin lyase enzyme during degradation of pectins with DE of 74.79 and 86%, whereas the Ca++2 content in pectins with higher DE is dependent on the substrate pH. Similar effects were also observed for some other divalent cations (Mg+2 and Sr+2).
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