| Revue: | Quimica nova |
| Base de datos: | PERIÓDICA |
| Número de sistema: | 000313400 |
| ISSN: | 0100-4042 |
| Autores: | Uenojo, Mariana1 Pastore, Glaucia Maria |
| Instituciones: | 1Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos, Campinas, Sao Paulo. Brasil |
| Año: | 2007 |
| Periodo: | Abr |
| Volumen: | 30 |
| Número: | 2 |
| Paginación: | 388-394 |
| País: | Brasil |
| Idioma: | Portugués |
| Tipo de documento: | Artículo |
| Enfoque: | Experimental, aplicado |
| Resumen en inglés | Pectic substances are structural heteropolysaccharides that occur in the middle lamellae and primary cell walls of higher plants. They are composed of partially methyl-esterified galacturonic acid residues linked by alpha-1, 4-glycosidic bonds. Pectinolytic enzymes are complex enzymes that degrade pectic polymers and there are several classes of enzymes, which include pectin esterases, pectin and pectate lyases and polygalacturonases. Plants, filamentous fungi, bacteria and yeasts are able to produce pectinases. In the industrial world, pectinases are used in fruit juice clarification, in the production of wine, in the extraction of olive oil, fiber degumming and fermentation of tea, coffee and cocoa |
| Disciplinas: | Química |
| Palabras clave: | Química de alimentos, Sustancias pécticas, Pectinasas, Aplicaciones industriales |
| Keyword: | Chemistry, Food chemistry, Pectic substances, Pectinases, Industrial applications |
| Texte intégral: | Texto completo (Ver HTML) |
