The effect of exogenous enzymes and mechanical treatment on mango purée: Effect on the molecular properties of pectic substances. (August 2015)

• Record Type: Journal Article
• Authors: Jamsazzadeh Kermani, Zahra; Shpigelman, Avi; Bernaerts, Tom M.M.; Van Loey, Ann M.; Hendrickx, Marc E.
• Is Part Of: Food hydrocolloids. Volume 50(2015:Aug.)
• Page Start: 193
• Page End: 202
• Publication Date: 2015-08
• Subjects: Pectin -- Exogenous enzymes -- High pressure homogenization -- Mango purée -- SEC-MALLS; Hydrocolloids -- Periodicals; Food additives -- Periodicals; Colloïdes -- Périodiques; Aliments -- Additifs -- Périodiques; Colloids; Food additives; Periodicals; Electronic journals; 664.06
• DOI: 10.1016/j.foodhyd.2015.03.033
• Languages: English
• ISSNs: 0268-005X

Abstract

Abstract: Recent studies showed that the functional properties of food suspensions are determined both by the plant-based particles and the serum properties, and the ratio between these two phases. This paper addresses the effect of enzymatic and high-pressure homogenization (HPH) treatments on the properties of bio-polymers present both in mango purée serum and particle phase. Hereto, fungal and bacterial commercial enzymes such as pectinmethylesterase (PME), endo-polygalacturonase (PG), endo-cellulase (endo-β-glucanase), and α-amylase without/with HPH (20 MPa) were used to treat mango purée. The treated purées were centrifuged in order to independently analyze both the serum and particle phase. The enzymatic treatments resulted in clear structural changes of the bio-polymers present in both phases. The relative amount of the serum phase clearly increased after both "PG and PME" and "α-amylase" treatments although due to different mechanisms. The conformation and weight average molecular weight of the polymers in solution was also significantly affected by both HPH and enzymatic treatments. These findings highlight the effect of enzymatic treatments on both particle and serum phase on fruit and vegetable based suspensions with and without an intense mechanical treatment and clearly show that both phases are accessible and affected leading to a range of opportunities in terms of product design. Graphical abstract: Highlights: Mango purée was treated by exogenous enzymes and high-pressure homogenization (HPH). Properties of mango purée serum and of the particle phase bio-polymers were studied. Enzymatic treatment increased the yield of the serum phase. Enzymes induced clear structural changes in the bio-polymers present in both phases. Polymers conformation and average molecular weight were affected by both treatments.