Food or edible material: processes – compositions – and products – Fermentation processes – Of plant or plant derived material
Patent
1996-12-04
2000-02-29
Wong, Leslie
Food or edible material: processes, compositions, and products
Fermentation processes
Of plant or plant derived material
426 50, 426 51, 426 52, 426599, A23B 710
Patent
active
060306483
DESCRIPTION:
BRIEF SUMMARY
FIELD OF INVENTION
This invention relates to a method of producing cloud stable extracts from plant material useful for producing juice and nectar.
BACKGROUND OF THE INVENTION
The trends in modern plant extract technology are moving towards the use of a greater variety of raw materials, a more complete utilisation of these raw materials, a speeding up of processes and a presentation of a greater variety of bases and finished products. Some of these developments are made possible through improvements of existing processes and process equipments, as well as through introduction of new processes and equipments. The use of enzyme preparations as processing aids play a key role in these developments.
During fruit juice manufacture enzyme preparations are often used in the steps of extraction and liquefaction of fruit and fruit juice clarification. The commercial enzyme preparations contain a mixture of enzymes which degrade the pectin polymers (including pectin lyases, polygalacturonases, pectin esterases, galactanases, arabinases), as well as other enzymes like cellulases and xylanases.
New developments are going into the direction of cloudy juices and extracts from plant material. The mechanism why some of these extracts stay cloudy while others spontaneously clarify is not well understood. Therefore emphasis is put into research to learn more about the background of cloudiness and cloud stability.
Pectins (pectin-polymers) occur in nature as constituents of higher plant cell walls. They are found in primary cell wall and middle lamella where they are embedded in cellulose fibrils. The composition of pectin is variable among plant species and moreover dependent on the age and the maturity of the fruit. Among the richest sources of pectins are lemons and oranges, which can contain up to 30% of this polysaccharide.
Most pectin-polymers are composed of smooth regions, i.e. linear homogalacturonan, and hairy (ramified) regions.
The linear homogalacturonan is composed of chains of 1,4-linked .alpha.-D-galacturonic acid, the polygalacturonic acid is methoxylated to a varying extent, and may further be partially acetylated. The linear homogalacturonan can be degraded and depolymerized by different enzymes: Pectin lyase which cleaves the galacturonosyl bonds of highly methoxylated pectins by .beta.-elimination. Pectate lyase cleaves galacturonosyl bonds in the non-methoxylated parts of pectin by .beta.-elimination, and poly-galacturonase hydrolyses the glycosidic linkages in the non-methoxylated part of homogalacturonan. The action of pectate lyase and polygalacturonase is facilitated by pectin methylesterase which catalyses the removal of methanol from homogalacturonan, resulting in the formation of pectic acid (polygalacturonic acid). Enzymes or enzyme combinations which have the ability to depolymerize homogalacturonan are designated homogalacturonan depolymerizing enzymes in the following disclosure.
The hairy regions consist of a rhamnogalacturonan backbone with side-branches of varying length. The pectin hairy regions might be heterogeneous, with regions with extensive branching, regions with less extensive branching, and regions where the backbone is rich in galacturonic acid with an extensive branching with .beta.-linked xylose (xylogalacturonan).
The composition of the very complex structure of the hairy regions vary according to the source of the plant cell wall, cf. Schols et al. in Carbohydrate Research 206, 1990, pp. 117-129; O'Neill et al. in "Methods in Plant Biochemistry", Vol. 2, Carbohydrates, P. M. Dey (Ed.), 1990, Academic Press, London, pp. 415-441; Voragen and Schols in "Structural Studies of Plant Cell-Wall Polysaccharides Using Enzymes", Special Publication No. 134, The Royal Society of Chemistry 1993 and Carpita and Gibeaut in The Plant Journal 3(1), 1993, pp. 1-30.
Rhamnogalacturonans are polysaccharides with more or less regularly alternating rhamnose and galacturonic acid residues in the backbone. The rhamnogalacturonan backbone in the hairy regions has acetyl groups on the galacturoni
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A.G.J. Voragen et al., "Structural Studies of Plant Cell-Wall Polysaccarides Using Enzymes", Plant Polymeric Carbohydrates, The Royal Society of Chemistry 1993.
Hank A. Schols, "Rhamnogalacturonase: A Novel Enzyme that Degrades The Hairy Regions of Pectins", Carbohydrate Research, 206 (1960), pp. 105-115.
Hank A. Schols et al., "Structural Features of Hairy Regions of Pectins Isolated from Apple Juice Producted by the Liquefaction Process", Carbohydrate Research, 206 (1990) 117-129.
M.J.F. Searle-van Leeuwen et al., "Rhamnogalacturonan Acetylesterase: A Novel Enzyme from Aspergillus Aculeatus, Specific For The Deacetylation of Hairy (Ramified) Regiouns of Pectins", Appl. Microbiol Biotechnol (1992) 38: pp. 347-349.
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Heldt-Hansen Hans Peter
Hyttel Susanne
Esq. Reza Green
Novo Nordisk A S
Wong Leslie
Zelson Esq. Steve T.
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