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Enzymatic Maceration: Effects on Volatile Components of Mango Pulp
Author(s) -
Sakho M.,
Chassagne D.,
Jaus A.,
Chiarazzo E.,
Crouzet J.
Publication year - 1998
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1998.tb15836.x
Subject(s) - maceration (sewage) , chemistry , hemicellulose , aroma , cellulose , pulp (tooth) , hydrolysis , chromatography , enzymatic hydrolysis , centrifugation , terpene , food science , pectinase , enzyme , glycoside , organic chemistry , materials science , medicine , pathology , composite material
A decrease of 50% or more of the relative viscosity of mango pulp resulted from different times of maceration with pectolyase and with 3 of the 4 commercial enzyme preparations tested. The microscopic observations after treatment I showed a suspension of cells without destruction of cell walls, fiber remaining in some cases. There was no significant degradation of cellulose and a slight degradation of hemicellulose during treatment. A stability test based on i centrifugation indicated that the macerate was stable for a i relative viscosity decrease <50%. Aroma compound concentrations were not significantly affected by the pectolyase treatment, as only 6 oxygenated terpene compounds, probably released by acid hydrolysis from glycosides were noted.