influÊncia de enzimas de maceraÇÃo na produÇÃo de puba influence of macerating enzymes in the production of "puba"

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ID: 159916
1998
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Abstract
Pubagem é a fermentação natural de raízes de mandioca para produção da puba, um alimento popular do Nordeste do Brasil. Além da fermentação lática predominante, os microrganismos também causam o amolecimento das raízes, importante para a obtenção de um produto de boa qualidade. O objetivo deste trabalho foi detectar a presença de enzimas de maceração e verificar a influência da adição de preparados comerciais de celulase e pectinase na pubagem. Constatou-se que as atividades de celulases, xilanase e poligalacturonase aumentaram durante a fermentação natural. Ao se adicionar preparados comerciais de celulase e pectinase este aumento foi maior do que o esperado pela fermentação natural. A adição desses preparados enzímicos acelerou a fermentação aumentando a acidez e reduzindo o pH mais rapidamente do que o tratamento-testemunha.
Retting is the natural fermentation of cassava for the production of puba, a common food of the Northeast of Brazil. In addition to a predominant lactic acid fermentation, the microoganisms also cause the softening of the roots which is important for obtaining a good quality product. The objective of this work was to detect the presence of macerating enzymes and to verify the influence of the addition of a commercial preparation of cellulase and pectinase on the retting of cassava. It was found that the activities of cellulases, xilanase and poligalacturonase increased during natural fermentation. This increase was higher than that expected by natural fermentation when commercial preparations of cellulase and pectinase were added. The additions of these enzymic preparations speeded up the fermentation process increasing the acidity and reducing the pH more rapidly than in the control samples.
Reference Key
menezes1998foodinfluncia Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors ;Tobias José Barreto de MENEZES;Silene Bruder Silveira SARMENTO;Érica Regina DAIUTO
Journal software - practice and experience
Year 1998
DOI
10.1590/S0101-20611998000400005
URL
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20611998000400005
Keywords
cellulase cassava pectinase foods and food supplytechnology (general) natural fermentation

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