Demethylation of Pectic Substances: Relationship to Methylesterase Activity during Brine Storage of Cherries |
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Authors: | E TAILLAN C AMBID JC PECH J RAYNAL |
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Affiliation: | The authors are with Ecole Nationale Supérieure Agronomique, Laboratoire de Biotechnologie Végétale, 145 Avenue de Muret, 31076 Toulouse, Cedex, France. |
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Abstract: | Residual pectin methylesterase activity (60% of initial activity) was present in cherry fruit stored 12 mo in brine. The specific activity of pectin methylesterase increased during the first 4 mo (195% of initial specific activity) but remained relatively stable thereafter. Methanol concentration increased (+144.5%) indicating that pectic substances underwent continuous demethylation during 12 mo storage. Pectin deesterification was probably of enzymatic origin since notable chemical deesterification occurred only at a pH lower than that found in fruit during storage. Residual pectin methylesterase activity introduces the possibility of improving fruit texture by manipulating physico-chemical conditions prior to blanching and candying. |
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Keywords: | pectin demethylation methylesterase cherry brine storage |
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