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Characterising polysaccharides in cherimoya (Annona cherimola Mill.) purée and their enzymatic liquefaction

Brito H., Rodriguez M., Samaniego I., Jaramillo M.I., Vaillant F.. 2008. European Food Research and Technology, 226 (3) : p. 355-361.

Polysaccharides isolated in the alcoholinsoluble residues (AIR) from cherimoya (Annona cherimola Mill.) were characterised for contents of soluble pectin, cellulose, hemicellulose and lignin, and the distribution of neutral sugars and uronides in water- soluble pectin (WSP) and water-insoluble AIR (WAIR) fractions. For WSP, the predominant neutral sugar was arabinose and, for WAIR, cellulosic glucose and xylose. Two enzyme preparations were tested for their capacity to release neutral sugars and uronides from WAIR. The optimal incubation temperature (45 _C) and the most effective preparation-rich in pectinase, cellulase and xylanase activities-were selected according to a central composite rotatable design (CCRD). Enzyme was also applied to native cherimoya pure´e according to another CCRD, varying the enzyme concentration and incubation time. Native pure´e exhibited strong shear-thinning behaviour with high, extrapolated, yield stress. During enzymatic treatment, behaviour was less shear thinning, and yield stress, consistency index and Bostwick consistency tended to decrease, giving rise to pure´es of different rheological properties. (Résumé d'auteur)

Mots-clés : technologie alimentaire; pulpe de fruits; composition chimique; propriété physicochimique; propriété rhéologique; activité enzymatique; polyholoside; annona cherimola; Équateur

Thématique : Composition des produits alimentaires

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