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Effect of genetic down‐regulation of polygalacturonase and pectin esterase activity on rheology and composition of tomato juice
Author(s) -
Errington N,
Tucker G A,
Mitchell J R
Publication year - 1998
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199804)76:4<515::aid-jsfa979>3.0.co;2-x
Subject(s) - pectinase , pectin , esterase , food science , rheology , chemistry , composition (language) , pectinesterase , fruit juice , viscosity , enzyme , biochemistry , materials science , linguistics , philosophy , composite material
Juices made from tomatoes containing antisense genes for the enzymes polygalacturonase (PG(as)) and pectin esterase isoform 2 (PE(as)) were compared to those made from normal fruit. The juice from the PG(as) fruit was thicker than that from the normal fruit. This increased viscosity was shown to develop in a time‐dependent manner and may involve the continued action of PE in the juice post‐homogenisation. The liquid phases of the juices did not differ greatly in viscosity and chemical composition indicating that it was the difference in the amount and nature of the solids that was responsible for the differences in consistency. Confocal microscopy and image analysis supported this hypothesis, showing that there were more intact cell‐like structures present in the juice from genetically manipulated fruit. © 1998 SCI.