Rheological characterisation of juices obtained from transgenic pectate lyase-silenced strawberry fruits

Sesmero, Rafael; Mitchell, John R.; Mercado, José A.; Quesada, Miguel A.

doi:10.1016/j.foodchem.2009.02.058

Cited by 17 publications

(7 citation statements)

References 33 publications

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“…The similarity between PL and PG2a CRISPR fruits with respect to paste viscosity is consistent with an effect on polyuronide M r s rather than pectin solubility, which is unaffected in low PG2a antisense fruits (Smith et al, 1990), but inhibited in PL CRISPR lines (Uluisik et al, 2016). Rheological characterization of juices obtained from transgenic PLsilenced strawberry fruits suggested that the increased content of large particles in the juice and the enhanced viscosity were the result of silenced PL activity and improved tissue integrity (Sesmero et al, 2009).…”

Section: Crispr Mutations Targeting Pectin Degrading Enzymes and The supporting

confidence: 53%

Characterisation of CRISPR mutants targeting genes modulating pectin degradation in ripening tomato

et al. 2018

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Tomato (Solanum lycopersicum) is a globally important crop with an economic value in the tens of billions of dollars, and a significant supplier of essential vitamins, minerals, and phytochemicals in the human diet. Shelf life is a key quality trait related to alterations in cuticle properties and remodeling of the fruit cell walls. Studies with transgenic tomato plants undertaken over the last 20 years have indicated that a range of pectin-degrading enzymes are involved in cell wall remodeling. These studies usually involved silencing of only a single gene and it has proved difficult to compare the effects of silencing these genes across the different experimental systems. Here we report the generation of CRISPR-based mutants in the ripening-related genes encoding the pectin-degrading enzymes pectate lyase (PL), polygalacturonase 2a (PG2a), and b-galactanase (TBG4). Comparison of the physiochemical properties of the fruits from a range of PL, PG2a, and TBG4 CRISPR lines demonstrated that only mutations in PL resulted in firmer fruits, although mutations in PG2a and TBG4 influenced fruit color and weight. Pectin localization, distribution, and solubility in the pericarp cells of the CRISPR mutant fruits were investigated using the monoclonal antibody probes LM19 to deesterified homogalacturonan, INRA-RU1 to rhamnogalacturonan I, LM5 to b-1,4-galactan, and LM6 to arabinan epitopes, respectively. The data indicate that PL, PG2a, and TBG4 act on separate cell wall domains and the importance of cellulose microfibril-associated pectin is reflected in its increased occurrence in the different mutant lines.

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Section: Crispr Mutations Targeting Pectin Degrading Enzymes and The supporting

confidence: 53%

Characterisation of CRISPR mutants targeting genes modulating pectin degradation in ripening tomato

et al. 2018

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“…This type of behavior is typical for fruit‐based products and similar observations have been reported for strawberry juice (Sesmero et al . ), mango juice (Dak et al . ) and tamarind juice concentrates (Ahmed et al .…”

Section: Resultsmentioning

confidence: 99%

Rheological Properties of Aloe Vera (Aloe barbadensis Miller) Juice Concentrates

Hulle

Kiran

Rao

2014

J Food Process Engineering

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Flow characteristics of aloe vera juice concentrates (1.5-5.5°Brix) were determined over a range of temperatures (15-55C) by using coaxial cylinder geometry. Aloe vera juice exhibited non-Newtonian fluid behavior which was well described by power law model. Functional groups were characterized by Fourier-transform infrared (FTIR) spectroscopy indicating the presence of O-acetyl and shifting of -CH bonds. Effect of test temperatures at different shear rates on viscosity was evaluated using Arrhenius-type equation and the activation energy values were evaluated which ranged between 12.148 and 53.073 kJ/mol. Effect of concentration was evaluated using power type and exponential type equations. An expression for combined effect of temperature and concentration was developed. Small amplitude oscillation sweep measurement was also carried out and the frequency sweep test exhibited viscoelastic nature of juice.

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“…The rheology of plant‐tissue‐based food suspensions not only depends on the properties of the particle phase, but also on the composition of the serum phase (Becker and others ; Genovese and others ). For concentrated suspensions, such as most plant‐tissue‐based food suspensions, several studies showed that the contribution of the dispersed pulp to the rheological properties, inter alia the viscosity, of plant‐tissue‐based food suspensions is much larger than that of the serum phase (Hand and others ; Tanglertpaibul and Rao ; Hayes and others ; Sesmero and others ). Moreover, Moelants and others (, b) found no clear relation between the consistency of tomato‐ and carrot‐derived suspensions and the serum viscosity of suspensions prepared with different thermal treatments (5 to 8 min at 95 °C compared with 40 to 45 min at 95 °C) and HPH at different homogenization pressures (0, 20, and 100 MPa).…”

Section: Rheology Of Plant‐tissue‐based Food Suspensionsmentioning

confidence: 99%

A Review on the Relationships between Processing, Food Structure, and Rheological Properties of Plant‐Tissue‐Based Food Suspensions

Moelants

Cardinaels

Buggenhout

et al. 2014

Comp Rev Food Sci Food Safe

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Nowadays, there is much interest in controlling the functional properties of processed fruit-and vegetablederived products, which has stimulated renewed research interest in process-structure-function relations. In this review, we focus on rheology as a functional property because of its importance during the entire production chain up to the moment of consumption and digestion. This review covers the literature of the past decade with respect to processstructure-rheology relations in plant-tissue-based food suspensions. It became clear that the structure of plant-tissue-based food suspensions, consisting of plant-tissue-based particles in an aqueous serum phase, is affected by many unit operations (for example, heat treatment) and that also the sequence of unit operations can have an effect on the final structural properties. Furthermore, particle concentration, particle size, and particle morphology were found to be key structural elements determining the rheological properties of these suspensions comprising low amounts of starch and serum pectin. Since the structure of plant-tissue-based products was shown to be changed during processing, rheological parameters of these products were simultaneously altered. Therefore, this review also comprises a discussion of the effect on rheological properties of the most relevant processing steps in the production of plant-tissue-based products. Linking changes in rheology due to processing with process-induced alterations in structural characteristics turned out to be quite intricate. The current knowledge on process-structure-function relations can form the basis for future improved and novel food process and product design.

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Rheological characterisation of juices obtained from transgenic pectate lyase-silenced strawberry fruits

Cited by 17 publications

References 33 publications

Characterisation of CRISPR mutants targeting genes modulating pectin degradation in ripening tomato

Characterisation of CRISPR mutants targeting genes modulating pectin degradation in ripening tomato

Rheological Properties of Aloe Vera (Aloe barbadensis Miller) Juice Concentrates

A Review on the Relationships between Processing, Food Structure, and Rheological Properties of Plant‐Tissue‐Based Food Suspensions

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