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Combined enzymatic and high-pressure processing affect cell wall polysaccharides in berries
Hauke Hilz1, Martina Lille, Kaisa Poutanen
1Department of Agrotechnology and Food Sciences, Laboratory of Food Chemistry, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands.
Journal of Agricultural and Food Chemistry
|February 16, 2006
Summary
High-pressure processing (HPP) modifies berry cell walls by reducing pectin methyl esterification and enhancing pectin extractability. HPP also synergizes with enzymes to degrade polysaccharides, showing potential for food ingredient modification.
Area of Science:
- Food Science
- Biochemistry
- Plant Cell Wall Biology
Background:
- Cell wall polysaccharides play a crucial role in fruit texture and processing.
- Understanding how processing methods affect these polysaccharides is key to optimizing food quality.
- High-pressure processing (HPP) is a non-thermal method with potential for modifying food components.
Purpose of the Study:
- To investigate the impact of high-pressure processing (HPP) on berry cell wall polysaccharides.
- To determine the effect of HPP on pectin properties, including methyl esterification and extractability.
- To explore the synergistic effects of HPP and commercial enzymes on polysaccharide degradation.
Main Methods:
- Berries were subjected to high-pressure processing (HPP) at representative conditions.
- Analysis of the degree of methyl esterification (DM) of pectins was performed.
- Extractability of pectins was measured before and after HPP.
- Commercial enzyme mixtures were applied to mashed berries, with and without HPP, to assess synergistic effects.
- Degradation of pectic polysaccharides and hemicelluloses was evaluated.
Main Results:
- HPP significantly decreased the degree of methyl esterification (DM) of pectins, likely due to pectin methyl esterase (PME) activation.
- Pectin extractability was improved following HPP treatment.
- A synergistic effect was observed between HPP and commercial enzymes, leading to enhanced degradation of pectic polysaccharides.
- Hemicelluloses showed reduced degradation by enzymes when HPP was applied compared to atmospheric pressure treatment.
- HPP may enhance the activity of rhamnose-releasing enzymes, decreasing rhamnose content in cell walls.
Conclusions:
- High-pressure processing (HPP) effectively modifies berry cell wall polysaccharides, particularly pectins.
- HPP offers a promising approach for enhancing pectin extractability and tailoring polysaccharide structure.
- The combination of HPP and enzymatic treatments presents a synergistic strategy for polysaccharide modification in berries.