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Related Experiment Video

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Pretreatment of Lignocellulosic Biomass with Low-cost Ionic Liquids
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Pectinmethylesterase affects the flow behavior of orange pulp.

Xuan Li1, José I Reyes-De-Corcuera1

  • 1University of Georgia, Department of Food Science and Technology, Athens, Georgia, USA.

Journal of Food Science
|March 8, 2021
PubMed
Summary

Pectinmethylesterase (PME) in orange pulp increases its consistency and pressure drop during storage. This enzyme

Area of Science:

  • Food Science
  • Rheology
  • Biochemistry

Background:

  • Orange pulp, a byproduct of juice extraction, contains pectinmethylesterase (PME).
  • PME activity can alter pulp's flow behavior, impacting industrial processing.
  • Delayed pasteurization of pulp necessitates understanding PME's effects.

Purpose of the Study:

  • To characterize the impact of PME on citrus pulp's flow properties during storage.
  • To determine how storage time and temperature affect pulp rheology due to PME.
  • To provide data for optimizing industrial handling and processing of orange pulp.

Main Methods:

  • Rotational rheometry was used to analyze Power Law parameters of pulp stored at 4°C.
  • Capillary rheometry assessed pressure drop in pulp stored at 22°C.

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  • PME activity was quantified (0.011-0.030 PEU) for both experimental setups.

    • Main Results:

    • Pulp consistency coefficient (K) significantly increased with storage time, rising 16.7% after 24 hours.
    • Flow behavior index (n) showed no significant change with storage duration.
    • Pressure drop increased by 34% after 24 hours of storage at 22°C, impacting pumping efficiency.

    Conclusions:

    • PME significantly alters orange pulp's rheological properties over time, leading to increased viscosity.
    • Storage duration is a critical factor influencing pulp's flow behavior and processing requirements.
    • Understanding PME's enzymatic activity is crucial for efficient industrial orange pulp handling and equipment design.