[Isolation and characterization of colloidal soluble polysaccharides in raspberry juice]

Depending on the preparation method, the colloid content of raspberry juices treated with pectolytic enzymes, can be up to 2.5 g/L. Analysis of the polysaccharides shows that there are in particular, arabinans, arabinogalactans type II and rhamnogalacturonans. While the content of arabinans could be reduced by the action of arabinases, the arabinogalactans and rhamnogalacturonans were not degraded by conventional pectic enzymes. Besides these cell-wall polysaccharides, it was possible to isolate a high molecular-mass beta-glucan, which is thought to originate from Botrytis cinerea. Technical problems in juice clarification or filtration may be caused by this beta-glucan or the high content of residual pectic substances.