The macerating activity of a commercial pectinase on fresh carrot tissue was measured by following the increase of the optical density of the reaction mixture. The maceration was optimized for reaction medium pH and temperature by using a Central Composite Design. Optical density was used as the response variable. The isoresponse diagram showed that, in the chosen experimental range, the optimal conditions for pectinase catalytic activity are obtained at a temperature of 37.5 degrees C and for pH values ranging from 5.1 to 5.8.
Enzymatic carrot tissue maceration optimization by response surface analysis / C. Dinnella; G. Lanzarini; E. Monteleone. - In: SCIENCES DES ALIMENTS. - ISSN 0240-8813. - STAMPA. - 18:(1998), pp. 497-505.
Enzymatic carrot tissue maceration optimization by response surface analysis
DINNELLA, CATERINA;MONTELEONE, ERMINIO
1998
Abstract
The macerating activity of a commercial pectinase on fresh carrot tissue was measured by following the increase of the optical density of the reaction mixture. The maceration was optimized for reaction medium pH and temperature by using a Central Composite Design. Optical density was used as the response variable. The isoresponse diagram showed that, in the chosen experimental range, the optimal conditions for pectinase catalytic activity are obtained at a temperature of 37.5 degrees C and for pH values ranging from 5.1 to 5.8.
I documenti in FLORE sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
