Linked Life Data

18608560

Source:http://linkedlifedata.com/resource/pubmed/id/18608560

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
3
pubmed:dateCreated
2009-4-10
pubmed:abstractText
The guava pectin methylesterase (PME) specific activity and vitamin C were assayed in samples from different phases of guava fruit development. The PME enzyme from guava was extracted with borate-acetate buffer, 50 mol/l, pH 8.0, in the presence of NaCl 0.3 mol/l. The results showed PME optimum activity at pH 9 and 95 degrees C, and it is a thermostable enzyme. Guava PME retained 96.8% of activity after 300 min in 90 degrees C. Electrophoresis showed that guava PME contained two isoforms, one with 57 kDa molecular mass. The analyses of the different phases of guava maturation showed that ascorbic acid decreases during the maturation process, but PME activity increases with maturation.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
May
pubmed:issn
1465-3478
pubmed:author
pubmed:issnType
Electronic
pubmed:volume
60
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
255-65
pubmed:meshHeading
pubmed:year
2009
pubmed:articleTitle
Pectin methylesterase activity and ascorbic acid content from guava fruit, cv. Predilecta, in different phases of development.
pubmed:affiliation
1Institute of Chemistry, Department of Biochemistry and Chemical Technology, Universidade Estadual de Saõ Paulo (UNESP), Araraquara, Brazil.
pubmed:publicationType
Journal Article, Research Support, Non-U.S. Gov't