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Oligosaccharide formation during commercial pear juice processing.

Jamie L Willems1, Nicholas H Low1

  • 1Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan S7N 5A8, Canada.

Food Chemistry
|March 19, 2016
PubMed
Summary

Enzymatic treatment during pear mashing significantly alters the oligosaccharide profile of pear juice. Subsequent processing steps have minimal impact on these carbohydrate changes, regardless of enzyme type or conditions used.

Keywords:
OligosaccharidesPear juice processingPectinPectinaseStarchXyloglucan

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Area of Science:

  • Food Science
  • Analytical Chemistry
  • Biochemistry

Background:

  • Pear juice production involves complex enzymatic and processing steps.
  • Understanding the impact of these steps on carbohydrate profiles is crucial for quality control.

Purpose of the Study:

  • To investigate the effect of enzyme treatment and processing on the oligosaccharide profile of commercial pear juice.
  • To identify specific oligosaccharides formed during production.

Main Methods:

  • High-performance anion-exchange chromatography with pulsed amperometric detection (HPAEC-PAD).
  • Capillary gas chromatography with flame ionization detection (GC-FID).
  • Enzymatic hydrolysis of pectin, starch, and xyloglucan using commercial standards.

Main Results:

  • Galacturonic acid oligomers, glucose oligomers (maltose, cellotriose), and isoprimeverose were identified.
  • Major polysaccharide hydrolysis and oligosaccharide formation occurred during the pear mashing stage.
  • Subsequent processing steps showed minimal impact on the carbohydrate profile.

Conclusions:

  • Enzymatic treatment at the mashing stage is the primary driver of oligosaccharide formation in pear juice.
  • Commercial enzyme preparations and processing conditions (time, temperature) yield similar carbohydrate profiles.