کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7593822 1492119 2015 11 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Study of mango endogenous pectinases as a tool to engineer mango purée consistency
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Study of mango endogenous pectinases as a tool to engineer mango purée consistency
چکیده انگلیسی
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.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 172, 1 April 2015, Pages 272-282
نویسندگان
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