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  • Electronic Journal of Biotechnology
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  • Pontificia Universidad Católica de Valparaíso
  • Electronic Journal of Biotechnology
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Effect of a commercial pectinmethylesterase on tomato paste consistency

Author
Zúñiga-Hansen,María Elvira

Pérez-Torres,Eduardo

Caballero-Valdés,Eduardo

Fernández-Parodi,José

Full text
https://scielo.conicyt.cl/scielo.php?script=sci_arttext&pid=S0717-34582012000300009
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% w/w - 1% 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%. Conclusions: Based on these results, addition of NovoShape is a good technological approach to increase tomato paste consistency.
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Discipline
Artes, Arquitectura y UrbanismoCiencias Agrarias, Forestales y VeterinariasCiencias Exactas y NaturalesCiencias SocialesDerechoEconomía y AdministraciónFilosofía y HumanidadesIngenieríaMedicinaMultidisciplinarias
Institutions
Universidad de ChileUniversidad Católica de ChileUniversidad de Santiago de ChileUniversidad de ConcepciónUniversidad Austral de ChileUniversidad Católica de ValparaísoUniversidad del Bio BioUniversidad de ValparaísoUniversidad Católica del Nortemore

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