Combined enzymatic and high-pressure processing affect cell wall polysaccharides in berries

Hauke Hilz, Martina Lille, Kaisa Poutanen, Henk A. Schols, Alphons G. J. Voragen

Research output: Contribution to journalArticleScientificpeer-review

17 Citations (Scopus)

Abstract

The effect of high-pressure processing (HPP) on cell wall polysaccharides in berries was investigated. HPP decreased the degree of methyl esterification (DM), probably by activation of pectin methyl esterase (PME), and improved the extractability of pectins. When commercial enzyme mixtures were added to mashed berries, a synergistic effect was observed between treatment with commercial enzymes and HPP. Compared to treatment at atmospheric pressure, pectic polysaccharides were degraded to a larger extent when HPP was used. In contrast, hemicelluloses were hardly affected by the added enzymes when HPP was included, although they were degraded during similar treatment at atmospheric pressure. Additionally, the activity of rhamnose-releasing enzymes present in minor quantities might be enhanced after HPP, resulting in a decrease of rhamnose in the polymeric cell wall material. These results exploring the effect of HPP at representative conditions clearly point out the potential of HPP for polysaccharide modification.
Original languageEnglish
Pages (from-to)1322-1328
JournalJournal of Agricultural and Food Chemistry
Volume54
Issue number4
DOIs
Publication statusPublished - 2006
MoE publication typeA1 Journal article-refereed

Fingerprint

high pressure treatment
Cell Wall
Polysaccharides
small fruits
Fruit
polysaccharides
Cells
cell walls
Pressure
Processing
Rhamnose
Atmospheric Pressure
rhamnose
atmospheric pressure
Enzymes
enzymes
Atmospheric pressure
Pectins
Esterification
pectinesterase

Keywords

  • Vaccinium myrtillus
  • bilberry
  • Ribes nigrum
  • black currant
  • cell wall polysaccharides
  • fractionation
  • berries
  • high pressure
  • enzyme mixture
  • enzymes
  • cell wall

Cite this

@article{6b35fd426c364863a60f03d1b12229ee,
title = "Combined enzymatic and high-pressure processing affect cell wall polysaccharides in berries",
abstract = "The effect of high-pressure processing (HPP) on cell wall polysaccharides in berries was investigated. HPP decreased the degree of methyl esterification (DM), probably by activation of pectin methyl esterase (PME), and improved the extractability of pectins. When commercial enzyme mixtures were added to mashed berries, a synergistic effect was observed between treatment with commercial enzymes and HPP. Compared to treatment at atmospheric pressure, pectic polysaccharides were degraded to a larger extent when HPP was used. In contrast, hemicelluloses were hardly affected by the added enzymes when HPP was included, although they were degraded during similar treatment at atmospheric pressure. Additionally, the activity of rhamnose-releasing enzymes present in minor quantities might be enhanced after HPP, resulting in a decrease of rhamnose in the polymeric cell wall material. These results exploring the effect of HPP at representative conditions clearly point out the potential of HPP for polysaccharide modification.",
keywords = "Vaccinium myrtillus, bilberry, Ribes nigrum, black currant, cell wall polysaccharides, fractionation, berries, high pressure, enzyme mixture, enzymes, cell wall",
author = "Hauke Hilz and Martina Lille and Kaisa Poutanen and Schols, {Henk A.} and Voragen, {Alphons G. J.}",
year = "2006",
doi = "10.1021/jf052401+",
language = "English",
volume = "54",
pages = "1322--1328",
journal = "Journal of Agricultural and Food Chemistry",
issn = "0021-8561",
publisher = "American Chemical Society",
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}

Combined enzymatic and high-pressure processing affect cell wall polysaccharides in berries. / Hilz, Hauke; Lille, Martina; Poutanen, Kaisa; Schols, Henk A.; Voragen, Alphons G. J.

In: Journal of Agricultural and Food Chemistry, Vol. 54, No. 4, 2006, p. 1322-1328.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Combined enzymatic and high-pressure processing affect cell wall polysaccharides in berries

AU - Hilz, Hauke

AU - Lille, Martina

AU - Poutanen, Kaisa

AU - Schols, Henk A.

AU - Voragen, Alphons G. J.

PY - 2006

Y1 - 2006

N2 - The effect of high-pressure processing (HPP) on cell wall polysaccharides in berries was investigated. HPP decreased the degree of methyl esterification (DM), probably by activation of pectin methyl esterase (PME), and improved the extractability of pectins. When commercial enzyme mixtures were added to mashed berries, a synergistic effect was observed between treatment with commercial enzymes and HPP. Compared to treatment at atmospheric pressure, pectic polysaccharides were degraded to a larger extent when HPP was used. In contrast, hemicelluloses were hardly affected by the added enzymes when HPP was included, although they were degraded during similar treatment at atmospheric pressure. Additionally, the activity of rhamnose-releasing enzymes present in minor quantities might be enhanced after HPP, resulting in a decrease of rhamnose in the polymeric cell wall material. These results exploring the effect of HPP at representative conditions clearly point out the potential of HPP for polysaccharide modification.

AB - The effect of high-pressure processing (HPP) on cell wall polysaccharides in berries was investigated. HPP decreased the degree of methyl esterification (DM), probably by activation of pectin methyl esterase (PME), and improved the extractability of pectins. When commercial enzyme mixtures were added to mashed berries, a synergistic effect was observed between treatment with commercial enzymes and HPP. Compared to treatment at atmospheric pressure, pectic polysaccharides were degraded to a larger extent when HPP was used. In contrast, hemicelluloses were hardly affected by the added enzymes when HPP was included, although they were degraded during similar treatment at atmospheric pressure. Additionally, the activity of rhamnose-releasing enzymes present in minor quantities might be enhanced after HPP, resulting in a decrease of rhamnose in the polymeric cell wall material. These results exploring the effect of HPP at representative conditions clearly point out the potential of HPP for polysaccharide modification.

KW - Vaccinium myrtillus

KW - bilberry

KW - Ribes nigrum

KW - black currant

KW - cell wall polysaccharides

KW - fractionation

KW - berries

KW - high pressure

KW - enzyme mixture

KW - enzymes

KW - cell wall

U2 - 10.1021/jf052401+

DO - 10.1021/jf052401+

M3 - Article

VL - 54

SP - 1322

EP - 1328

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

IS - 4

ER -