Study of mango endogenous pectinases as a tool to engineer mango purée consistency.
Kermani Z. J., Shpigelman A., Houben K., Geuzendam B. ten, Loey A. M. van, Hendrickx M. E.
Author Affiliation: Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium.
Food Chemistry 172 : 272-282
Abstract : The objective of this work was to evaluate the possibility of using mango endogenous pectinases to change the viscosity of mango purée. Hereto, the structure of pectic polysaccharide and the presence of sufficiently active endogenous enzymes of ripe mango were determined. Pectin of mango flesh had a high molecular weight and was highly methoxylated. Pectin methylesterase showed a negligible activity which is related to the confirmed presence of a pectin methylesterase inhibitor. Pectin contained relatively high amounts of galactose and considerable ?-galactosidase (?-Gal) activity was observed. The possibility of stimulating ?-Gal activity during processing (temperature/pressure, time) was investigated. ?-Gal of mango was rather temperature labile but pressure stable relatively to the temperature and pressure levels used to inactivate destructive enzymes in industry. Creating processing conditions allowing endogenous ?-Gal activity did not substantially change the consistency of mango purée.