Study of mango endogenous pectinases as a tool to engineer mango purée consistency. (1st April 2015)

• Record Type: Journal Article
• Authors: Jamsazzadeh Kermani, Zahra; Shpigelman, Avi; Houben, Ken; ten Geuzendam, Belinda; Van Loey, Ann M.; Hendrickx, Marc E.
• Is Part Of: Food chemistry. Volume 172(2015)
• Page Start: 272
• Page End: 282
• Publication Date: 2015-04-01
• Subjects: Mango -- Pectin -- Endogenous pectinases -- Purée consistency -- Thermal processing -- High pressure processing; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2014.09.077
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Mango pectin had a high molecular weight ( M w ) and was highly methoxylated. Ripe mango did not have considerable pectin methylesterase (PME) activity. PME inhibitor was confirmed by inhibition of tomato PME and affinity chromatography. Considerable β-galactosidase activity was observed with no effect on consistency. β-Galactosidase of mango was rather temperature labile but pressure stable. Abstract: The objective of this work was to evaluate the possibility of using mango endogenous pectinases to change the viscosity of mango purée. Hereto, the structure of pectic polysaccharide and the presence of sufficiently active endogenous enzymes of ripe mango were determined. Pectin of mango flesh had a high molecular weight and was highly methoxylated. Pectin methylesterase showed a negligible activity which is related to the confirmed presence of a pectin methylesterase inhibitor. Pectin contained relatively high amounts of galactose and considerable β-galactosidase (β-Gal) activity was observed. The possibility of stimulating β-Gal activity during processing (temperature/pressure, time) was investigated. β-Gal of mango was rather temperature labile but pressure stable relatively to the temperature and pressure levels used to inactivate destructive enzymes in industry. Creating processing conditions allowing endogenous β-Gal activity did not substantially change the consistency of mango purée.