Abstract：
:Apple pieces were vacuum-impregnated with either a pectin methylesterase (PME) and calcium solution or with water prior to pasteurization. Pasteurized apple pieces impregnated with PME and calcium showed a significantly higher firmness. Moreover, solid state (13)C NMR spectroscopy of apple cell wall residues revealed an increase of their molecular rigidity. Exogenous PME addition involved a decrease from 82% to 45% of apple pectin degree of methyl-esterification. Microscopic observations of apple slices immunolabelled with antibodies specific for pectins showed that (i) demethyl-esterification was more intense in the cell wall region lining intercellular spaces (demonstrating a key role for these intercellular channels in the enzyme penetration in the tissue during vacuum-infusion) and that (ii) the number of calcium-dimerized deesterified homogalacturonan chains increased. The results corroborate the hypothesis that vacuum-impregnated PME action liberates free carboxyl groups along pectin chains that could interact with calcium, increasing the rigidity of pectins and finally the mechanical rigidity of apple tissue.
journal_name
Food Chemjournal_title
Food chemistryauthors
Guillemin A,Guillon F,Degraeve P,Rondeau C,Devaux MF,Huber F,Badel E,Saurel R,Lahaye Mdoi
10.1016/j.foodchem.2007.12.050subject
Has Abstractpub_date
2008-07-15 00:00:00pages
368-78issue
2eissn
0308-8146issn
1873-7072pii
S0308-8146(07)01309-Xjournal_volume
109pub_type
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