Study on the effect of pressure on pectinases of fruit juice using simulation method.

Name: Alan Bragança Zordan
Type: MSc dissertation
Publication date: 11/09/2017

Namesort descending Role
Marcos Tadeu DAzeredo Orlando Advisor *

Examining board:

Namesort descending Role
José Alexandre Nogueira Internal Examiner *
Márcia Carvalho de Abreu Fantini External Examiner *
Marcos Tadeu DAzeredo Orlando Advisor *

Summary: In this study, it was investigate through computational simulation the effect of pressure on the gyration radius of pectinase proteins, which is used in the processing of industrial juices. The simulation was developed using the GROMACS software package under the Linux operating system. The approximations used are discussed in detail. The results indicate that, at pressures up to 900 MPa, the gyration radius of all proteins (studied here) is reduced with the pressure increase up to 3.4 %. As consequence at 900 MPa, the pectin methylesterase reduced its gyration radius of 3.4 %, pectin lyase reduced 3.0 %,
endopoligalacturonase reduced 3.2 % and exopoligalacturonase reduced 2.9 %.

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