Enzymatic degradation of cell wall polysaccharides from mango (Mangifera indica L.) puree

Olle Didier, Baron Alain, Lozano Yves, Brillouet Jean-Marc. 2000. Enzymatic degradation of cell wall polysaccharides from mango (Mangifera indica L.) puree. Journal of Agricultural and Food Chemistry, 48 (7) : pp. 2713-2716.

Journal article ; Article de revue à facteur d'impact
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Abstract : Ripe mango puree (Smith cultivar) was treated with fungal polysaccharidases containing pectinolytic, hemicellulolytic, and cellulolytic activities for 2 h at 50°C. A loss of 30% of the cell wall material (CWM) was measured. CWM polysaccharides were hydrolyzed to varying degrees: 88, 65, and 65% of, respectively, galacturonic acid-, arabinose-, and rhamnose-containing polymers were hydrolyzed, whereas 50% of cellulose was degraded. After 30 min of treatment, the ethanol precipitation test on the serum was negative, indicating that pectic substances were rapidly hydrolyzed. Oligogalacturonic acids (degree of polymerization, 1-12) were observed in the serum. A viscosity drop of 90% was measured after 2 h, confirming the dominant role of pectic substances in puree viscosity. (Résumé d'auteur)

Mots-clés Agrovoc : Mangifera indica, Mangue, Dégradation, Traitement, Hydrolyse enzymatique, Polyholoside, Membrane cellulaire, Viscosité, Pulpe de fruits, Purée de fruit

Classification Agris : Q02 - Food processing and preservation

Auteurs et affiliations

  • Olle Didier, CIRAD-FLHOR-ARF (FRA)
  • Baron Alain, INRA (FRA)
  • Brillouet Jean-Marc, CIRAD-FLHOR-ARF (FRA)

Autres liens de la publication

Source : Cirad - Agritrop (

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