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Enzymatic liquefaction of cell-walls from Kent and Tommy Atkins mango fruits

Brito B., Vaillant F.. 2012. International Journal of Food Science and Nutrition Engineering, 2 (5) : p. 76-84.

Table mango varieties discarded by the export market are generally not considered suitable for processing mainly because they yield too viscous fruit purées. The objective of this study was determining if appropriate enzymatic treatment can overcome this barrier. Cell-wall polysaccharides from mesocarp and pericarp of fully ripe table mangoes were characterized analyzing the alcohol-insoluble residues (AIR). Content of celluloses, hemicelluloses, lignin and soluble and insoluble pectin were assessed after selective extraction. After hydrolysis of main fractions, neutral sugars were determined by gas chromatography showing that xylose prevails (12-14 %) in the non-cellulosic fraction of insoluble cell walls from mesocarp, indicating predominance with cellulose, of xilan-type polysaccharides in mango flesh. Water insoluble AIR (WAIR) was incubated with commercial preparations, characterized for their main enzymatic activities and comprising balanced proportion of pectinases and cellulases with other different secondary activities. At equivalent 500 ?l per kilogram of purée and at 45°C, solubilisation rates of uronids and neutral sugars reach respectively 100 and 90% only when xylanase activities were present. Then, a commercial enzyme preparation containing pectinases, cellulases and high xylanase activities was applied to native mango purée varying enzyme concentration and incubation time according to a central composite rotatable design. It was shown that percent of final suspended insoluble solids and Bostwick consistency could be considerably reduced in minutes, using a relatively low amount of enzyme preparation (150 ?l.L-1). Rheological properties of mango purées can be modulated easily according to incubation time and concentration of enzymatic solution to fit the needs of food industries. (Résumé d'auteur)

Mots-clés : cellulase; polygalacturonase; physiologie végétale; liquéfaction; paroi cellulaire; consistance; activité enzymatique; polyholoside; mangue; Équateur

Thématique : Traitement et conservation des produits alimentaires; Composition des produits alimentaires; Manutention transport stockage et conservation des produits d'origine végétale

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