Effect of a commercial pectinmethylesterase on tomato paste consistency
Electron. j. biotechnol
; 15(3): 9-9, May 2012. ilus, tab
Article
in English
| LILACS
| ID: lil-640553
Responsible library:
CL1.1
ABSTRACT
Background:
Consistency is one of the main traits that define commercial quality and price of tomato paste. Pectins are partially responsible for consistency in tomato paste, therefore enzymatic pectin modification could be used to increase paste consistency.Results:
This work reports the effects of a commercial enzymatic preparation of pectin-methyl-esterase (PME) (NovoShape) on tomato paste consistency taking into account variables as enzyme/substrate ratio (0,1 percent w/w - 1 percent w/w), reaction time (0 hr - 3 hrs) and reaction temperature (40ºC-60ºC). The results indicate that NovoShape increased consistency when reaction temperature ranged from 40 to 50ºC with an enzyme/substrate ratio of 0.5 to 1 (l PME solution/g tomato paste on dry base). On the other hand, enzymatic treatment was not effective at 60ºC with an enzyme/substrate ratio of 0.1 percent.Conclusions:
Based on these results, addition of NovoShape is a good technological approach to increase tomato paste consistency.
Full text:
Available
Collection:
International databases
Database:
LILACS
Main subject:
Carboxylic Ester Hydrolases
/
Solanum lycopersicum
Language:
English
Journal:
Electron. j. biotechnol
Journal subject:
Biotechnology
Year:
2012
Document type:
Article
/
Project document
Affiliation country:
Chile
Institution/Affiliation country:
Centro Regional de Estudios en Alimentos Saludables/CL
/
Pontificia Universidad Católica de Valparaíso/CL