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Due to its high viscosity, guava puree obtained by physical treatment cannot be used as it is for optimum juice production and needs enzymatic treatment to reduce the puree viscosity without pulp/serum separation. In the present study, guava puree was treated with various commercial enzymes in order to identify the best commercial enzyme, Klerzyme Extra. Cell walls were extracted using the sodium deoxycholatephenol/acetic acid/water procedure and then separated into parenchyma cell walls and stone cell walls by physical and enzymatic treatment. Enzyme was applied to suspensions of parenchyma cell walls and to soluble polysaccharides extracted from guava puree. Hydrolysis of parenchyma cell walls was partial while stone cell walls were scarcely affected by enzymes which break down polysaccharides. Serum-soluble polysaccharides were broken down into smaller molecules. Enzymatic hydrolysis of guava puree resembled maceration, and was all the more complete as enzyme incubation time increased. The selected enzyme produced a product capable of being pumped without pulp/serum separation.

Enzymatic Breakdown of Cell Wall Polysaccharides of Guava (Psidium Guajava L.) Puree