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Texture and distribution of pectic substances of mango as affected by infusion of pectinmethylesterase and calcium
Author(s) -
Banjongsinsiri Panida,
Kenney Stephen,
Wicker Louise
Publication year - 2004
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/jsfa.1782
Subject(s) - pectin , chemistry , pectinesterase , chewiness , calcium , food science , middle lamella , chelation , solubility , cell wall , pectinase , biochemistry , organic chemistry , enzyme
Fresh cut mangos were infused with pectinesterase (PME) and calcium chloride, and the effect on textural properties, distribution of pectic substance and degree of esterification was determined. Temperature gradient infusion with PME and/or calcium chloride increased gumminess and chewiness, but had no impact on hardness and adhesiveness. The distribution of pectic substances, as protopectin or alkaline soluble pectin, was approximately twice that of water‐ or chelator‐soluble pectin. The degree of esterification of water‐ and chelator‐soluble pectic substances was near 50–60%, and less than 10%, respectively. Heat‐sensitive PME inhibitor in mango was detected. The initial hardness of Kent mango was variable, and differences in distribution of pectic substances were observed. Texture of Kent mango is most likely moderated by changes in the solubility of insoluble pectin or by non‐pectin components in the cell wall. Copyright © 2004 Society of Chemical Industry