In‐situ pectin de‐esterification of alkali‐treated fruit waste materials
Identifieur interne : 003E83 ( Main/Exploration ); précédent : 003E82; suivant : 003E84In‐situ pectin de‐esterification of alkali‐treated fruit waste materials
Auteurs : Karen King [Royaume-Uni] ; Grenville Norton [Royaume-Uni] ; John R. Mitchell [Royaume-Uni] ; John Caygill [Royaume-Uni]Source :
- Journal of the Science of Food and Agriculture [ 0022-5142 ] ; 1989.
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Abstract
Waste peel and pulp materials from orange, lime and mango fruits were treated with sodium carbonate which increased the pH and resulted in the de‐esterification of pectin in situ. Chemical and enzymic (pectinesterase) de‐esterification occurred in each of the treated fruit waste materials. A specific carbonate enhancement of pectinesterase activity which was clearly demonstrated in orange peel was found to a lesser extent in lime pulp but not at all in mango peel. During treatment of the dispersions with Na2CO3, each of the three fruit waste materials gelled. The pectin degree of esterification of the orange and lime dispersions was below 50% (low methoxyl pectin) on gelling but the mango peel dispersions gelled at pectin degree of esterification levels above 50% although the gelation mechanism was that of a low DE pectin. The degree of esterification of the soluble pectin in the mango dispersion was, however, found to be very much lower than the overall pectin degree of esterification determined. It is suggested that in‐situ pectinesterase activity is restricted to the soluble pectin in mango peel whereas in the citrus residues both soluble and bound pectin are de‐esterified.
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DOI: 10.1002/jsfa.2740490108
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Mitchell</name></author><author><name sortKey="Caygill, John" sort="Caygill, John" uniqKey="Caygill J" first="John" last="Caygill">John Caygill</name></author></titleStmt><publicationStmt><idno type="wicri:source">ISTEX</idno><idno type="RBID">ISTEX:C38AB980C421A3EDF15676DBFBC39DB0F292E254</idno><date when="1989" year="1989">1989</date><idno type="doi">10.1002/jsfa.2740490108</idno><idno type="url">https://api.istex.fr/document/C38AB980C421A3EDF15676DBFBC39DB0F292E254/fulltext/pdf</idno><idno type="wicri:Area/Istex/Corpus">001311</idno><idno type="wicri:Area/Istex/Curation">001311</idno><idno type="wicri:Area/Istex/Checkpoint">001423</idno><idno type="wicri:doubleKey">0022-5142:1989:King K:in:situ:pectin</idno><idno type="wicri:Area/Main/Merge">004238</idno><idno type="wicri:Area/Main/Curation">003E83</idno><idno type="wicri:Area/Main/Exploration">003E83</idno></publicationStmt><sourceDesc><biblStruct><analytic><title level="a" type="main" xml:lang="en">In‐situ pectin de‐esterification of alkali‐treated fruit waste materials</title><author><name sortKey="King, Karen" sort="King, Karen" uniqKey="King K" first="Karen" last="King">Karen King</name><affiliation wicri:level="4"><country xml:lang="fr">Royaume-Uni</country><wicri:regionArea>Department of Applied Biochemistry and Food Science, University of Nottingham, School of Agriculture, Sutton Bonington, Loughborough, Leics LE12 5RD</wicri:regionArea><orgName type="university">Université de Nottingham</orgName><placeName><settlement type="city">Nottingham</settlement><region type="nation">Angleterre</region><region type="région" nuts="1">Nottinghamshire</region></placeName></affiliation><affiliation wicri:level="1"><country xml:lang="fr">Royaume-Uni</country><wicri:regionArea>Current Address: Agricultural and Food Chemistry Research Division, Department of Agriculture for Northern Ireland and the Queen's University of Belfast, Newforge Lane, Belfast BT9 5PX</wicri:regionArea><wicri:noRegion>Belfast BT9 5PX</wicri:noRegion></affiliation></author><author><name sortKey="Norton, Grenville" sort="Norton, Grenville" uniqKey="Norton G" first="Grenville" last="Norton">Grenville Norton</name><affiliation wicri:level="4"><country xml:lang="fr">Royaume-Uni</country><wicri:regionArea>Department of Applied Biochemistry and Food Science, University of Nottingham, School of Agriculture, Sutton Bonington, Loughborough, Leics LE12 5RD</wicri:regionArea><orgName type="university">Université de Nottingham</orgName><placeName><settlement type="city">Nottingham</settlement><region type="nation">Angleterre</region><region type="région" nuts="1">Nottinghamshire</region></placeName></affiliation></author><author><name sortKey="Mitchell, John R" sort="Mitchell, John R" uniqKey="Mitchell J" first="John R" last="Mitchell">John R. Mitchell</name><affiliation wicri:level="4"><country xml:lang="fr">Royaume-Uni</country><wicri:regionArea>Department of Applied Biochemistry and Food Science, University of Nottingham, School of Agriculture, Sutton Bonington, Loughborough, Leics LE12 5RD</wicri:regionArea><orgName type="university">Université de Nottingham</orgName><placeName><settlement type="city">Nottingham</settlement><region type="nation">Angleterre</region><region type="région" nuts="1">Nottinghamshire</region></placeName></affiliation></author><author><name sortKey="Caygill, John" sort="Caygill, John" uniqKey="Caygill J" first="John" last="Caygill">John Caygill</name><affiliation wicri:level="4"><country xml:lang="fr">Royaume-Uni</country><wicri:regionArea>Department of Applied Biochemistry and Food Science, University of Nottingham, School of Agriculture, Sutton Bonington, Loughborough, Leics LE12 5RD</wicri:regionArea><orgName type="university">Université de Nottingham</orgName><placeName><settlement type="city">Nottingham</settlement><region type="nation">Angleterre</region><region type="région" nuts="1">Nottinghamshire</region></placeName></affiliation><affiliation wicri:level="1"><country xml:lang="fr">Royaume-Uni</country><wicri:regionArea>Current Address: Overseas Development and Natural Resources Institute, 56/62 Gray's Inn Road, London WC1X 8LU</wicri:regionArea><wicri:noRegion>London WC1X 8LU</wicri:noRegion></affiliation></author></analytic><monogr></monogr><series><title level="j">Journal of the Science of Food and Agriculture</title><title level="j" type="abbrev">J. 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Food Agric.</title><idno type="ISSN">0022-5142</idno><idno type="eISSN">1097-0010</idno><imprint><publisher>John Wiley & Sons, Ltd</publisher><pubPlace>London</pubPlace><date type="published" when="1989">1989</date><biblScope unit="volume">49</biblScope><biblScope unit="issue">1</biblScope><biblScope unit="page" from="75">75</biblScope><biblScope unit="page" to="86">86</biblScope></imprint><idno type="ISSN">0022-5142</idno></series><idno type="istex">C38AB980C421A3EDF15676DBFBC39DB0F292E254</idno><idno type="DOI">10.1002/jsfa.2740490108</idno><idno type="ArticleID">JSFA2740490108</idno></biblStruct></sourceDesc><seriesStmt><idno type="ISSN">0022-5142</idno></seriesStmt></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Pectinesterase</term><term>limes</term><term>mangoes</term><term>oranges</term><term>pectin</term></keywords></textClass><langUsage><language ident="en">en</language></langUsage></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">Waste peel and pulp materials from orange, lime and mango fruits were treated with sodium carbonate which increased the pH and resulted in the de‐esterification of pectin in situ. Chemical and enzymic (pectinesterase) de‐esterification occurred in each of the treated fruit waste materials. A specific carbonate enhancement of pectinesterase activity which was clearly demonstrated in orange peel was found to a lesser extent in lime pulp but not at all in mango peel. During treatment of the dispersions with Na2CO3, each of the three fruit waste materials gelled. The pectin degree of esterification of the orange and lime dispersions was below 50% (low methoxyl pectin) on gelling but the mango peel dispersions gelled at pectin degree of esterification levels above 50% although the gelation mechanism was that of a low DE pectin. The degree of esterification of the soluble pectin in the mango dispersion was, however, found to be very much lower than the overall pectin degree of esterification determined. It is suggested that in‐situ pectinesterase activity is restricted to the soluble pectin in mango peel whereas in the citrus residues both soluble and bound pectin are de‐esterified.</div></front></TEI><affiliations><list><country><li>Royaume-Uni</li></country><region><li>Angleterre</li><li>Nottinghamshire</li></region><settlement><li>Nottingham</li></settlement><orgName><li>Université de Nottingham</li></orgName></list><tree><country name="Royaume-Uni"><region name="Angleterre"><name sortKey="King, Karen" sort="King, Karen" uniqKey="King K" first="Karen" last="King">Karen King</name></region><name sortKey="Caygill, John" sort="Caygill, John" uniqKey="Caygill J" first="John" last="Caygill">John Caygill</name><name sortKey="Caygill, John" sort="Caygill, John" uniqKey="Caygill J" first="John" last="Caygill">John Caygill</name><name sortKey="King, Karen" sort="King, Karen" uniqKey="King K" first="Karen" last="King">Karen King</name><name sortKey="Mitchell, John R" sort="Mitchell, John R" uniqKey="Mitchell J" first="John R" last="Mitchell">John R. Mitchell</name><name sortKey="Norton, Grenville" sort="Norton, Grenville" uniqKey="Norton G" first="Grenville" last="Norton">Grenville Norton</name></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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