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Enzymatic degradation of cell wall polysaccharides from mango (Mangifera indica L.) puree
1Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), Départment FLHOR, Montpellier, F-34032, France. olle@cirad.fr
Abstract:
Ripe mango puree (Smith cultivar) was treated with fungal polysaccharidases containing pectinolytic, hemicellulolytic, and cellulolytic activities for 2 h at 50 degrees C. A loss of 30% of the cell wall material (CWM) was measured. CWM polysaccharides were hydrolyzed to varying degrees: 88, 65, and 65% of, respectively, galacturonic acid-, arabinose-, and rhamnose-containing polymers were hydrolyzed, whereas 50% of cellulose was degraded. After 30 min of treatment, the ethanol precipitation test on the serum was negative, indicating that pectic substances were rapidly hydrolyzed. Oligogalacturonic acids (degree of polymerization, 1-12) were observed in the serum. A viscosity drop of 90% was measured after 2 h, confirming the dominant role of pectic substances in puree viscosity.
Insights
Fungal enzymes rapidly broke down mango puree's cell wall material, significantly reducing its viscosity. This study highlights the impact of polysaccharidases on fruit puree texture.
Area of Science:
- Food Science
- Biotechnology
- Enzymology
Background:
- Fruit purees, like mango, possess complex cell wall structures.
- Viscosity is a critical quality attribute in fruit purees.
- Understanding cell wall hydrolysis is key to modifying puree properties.
Purpose of the Study:
- To investigate the effect of fungal polysaccharidases on mango puree cell wall material.
- To quantify the hydrolysis of specific cell wall polysaccharides.
- To correlate enzymatic degradation with changes in puree viscosity.
Main Methods:
- Treatment of ripe mango puree (Smith cultivar) with fungal polysaccharidases (pectinolytic, hemicellulolytic, cellulolytic activities).
- Incubation at 50°C for 2 hours.
- Analysis of cell wall material loss, polysaccharide hydrolysis (galacturonic acid, arabinose, rhamnose, cellulose), and viscosity reduction.
Main Results:
- 30% loss of cell wall material observed.
- High hydrolysis rates for pectic substances (88% galacturonic acid polymers) and significant degradation of arabinose (65%) and rhamnose (65%) containing polymers.
- 50% cellulose degradation and rapid hydrolysis of pectic substances confirmed by ethanol precipitation test.
- Formation of oligogalacturonic acids (DP 1-12) in the serum.
- 90% viscosity drop in puree after 2 hours of enzymatic treatment.
Conclusions:
- Fungal polysaccharidases effectively degrade mango puree cell wall material.
- Pectic substances play a dominant role in determining mango puree viscosity.
- Enzymatic treatment offers a potential method for viscosity reduction in fruit purees.