Effect of Enzyme Homogenization on the Physical Properties of Carrot Cell Wall Suspensions

Physico-chemical and viscoelastic properties of high pressure homogenized lemon peel fiber fraction suspensions obtained after sequential pectin extraction

“…Since both samples are characterized by low pectin content (Table 1) characterized as the most pectin depleted residue and the highest G' value is reported for NR, it is suggested that pectin is of crucial importance for the cell wall integrity. Similar findings were reported by Sankaran et al (2015), stating that pectin removal is a key factor for the cell wall fibers of carrots to be loosened by high pressure homogenization.…”

“…In contrast, the physico-chemical characterization of WR and CR revealed the presence of extensive amounts of fractions, decreasing the possibility of interfibrillar spaces. A similar effect of homogenization pressure on the microstructure of cell wall fragments was discussed bySankaran et al (2015) where pectin was removed enzymatically from the cell wall of carrots, creating structurally weak zones throughout the cell wall. In good agreement with our findings, cell wall material without (such as LP) or with minimal occurrence of weak zones (such as WR and CR), were suggested to fragment into smaller pieces after high pressure homogenization whereas cell wall material with partially removed polysaccharide cross-links (such as NR and AR) will rupture along these defects and swell.3.2.2 Effect of pectin extraction conditions and pressure level on the viscoelastic properties of high pressure homogenized lemon peel suspensionsThe viscoelastic properties of the different (non)-homogenized samples were investigated by means of dynamic shear rheological analysis.…”

“…In model systems, the dispersion of cellulose fibers in water was found to be facilitated by the application of high shear forces, resulting in the formation of a gel-like structure (Agoda-Tandjawa et al, 2010;Lowys, Desbrières, & Rinaudo, 2001;Pääkko et al, 2007) that in presence of pectin is dependent on the pectic macromolecular characteristics (Agoda-Tandjawa et al, 2012;Lopez-Sanchez et al, 2017). Furthermore, enzymatic pectin removal was described to be crucial for viscoelastic property improvement of real plant tissue suspensions (Sankaran et al, 2015).…”

Immobilization of pectinase on chitosan-magnetic particles: Influence of particle preparation protocol on enzyme properties for fruit juice clarification

“…In the juice industry, the application of commercial enzyme preparations, composed by different enzyme, such as hemicellulases, cellulases and pectinases, is usual for obtaining stable and clarified fruit juices [[14], [15], [16], [17]]. These enzymes are responsible for the breakdown of the structural polysaccharides of fruit pulp, which caused juice turbidity [[18], [19], [20]]. The addition of pectinases to the juice reduces its viscosity, improving the press ability of the pulp, disintegrating the jelly structure and increasing the fruit juice yields [3].…”

Stability/activity features of the main enzyme components of rohapect 10L

“…That is, the case of polysaccharides modifying enzymes, where the substrate is complex, having different bonds and several enzymes are required to reach the final product (e.g., glucose) . In this kind of reactions, it is convenient to use an enzyme cocktail containing the different enzymes involved in the process . The enzyme stability and activity in the final reaction conditions of each enzymatic component must be adequate.…”