Food or edible material: processes – compositions – and products – Fermentation processes – Of plant or plant derived material
Patent
1993-08-12
1996-11-26
Wong, Leslie
Food or edible material: processes, compositions, and products
Fermentation processes
Of plant or plant derived material
426 49, 426 50, 426 52, 426577, 426599, A23L 202
Patent
active
055783350
DESCRIPTION:
BRIEF SUMMARY
FIELD OF THE INVENTION
The present invention relates to a process for the production of juices and pectin-containing pomace from fruits and vegetables. Specifically, the invention discloses the use of purified pectin esterase in the process of juice production.
BACKGROUND OF THE INVENTION
Juice production and the yield thereof from fruits and vegetables can be understood by looking at the different components involved in the process. The components important for the present invention are pectin, protopectin, calcium ions and pectinases.
Pectins are major constituents of the cell walls of edible parts of fruits and vegetables. The middle lamella which are situated between the cell walls are mainly built up from protopectin which is the insoluble form of pectin. Pectins are considered as intercellular adhesives and due to their colloid nature they also have an important function in the water-regulation of plants. Water-binding capacity is greatly increased by the amount of hydrophylic hydroxyl and carboxyl groups. The amount of pectin can be very high. For example, lemon peels are reported to contain pectin up to 30% of their dry weight, orange peels contain from 15-20% and apple peels about 10% (Norz, K., 1985. Zucker und S usswaren Wirtschaft 38 5-6).
Pectins are composed of a rhamno-galacturonan backbone in which 1,4-linked .alpha.-D-galacturonan chains are interrupted at intervals by the insertion of 1,2-linked .alpha.-L-rhamnopyranosyl residues (Pilnik, W. and A. Voragen 1970. In `The Biochemistry of fruits and their products`, Vol. 1, Chapter 3, p.53. Acad. Press). Other sugars, such as D-galactose, L-arabinose and D-xylose, are present as side chains. A large part of the galacturonan residues is esterified with methyl groups at the C2 and C3 position. Apple pectin is methylated to a degree of about 90% (Aspinall, G. and Fanous, 1984. Carbohydrate Polym. 4 p. 193). Pectin exist in two forms, pectin and protopectin. Protopectin is pectin which is insoluble in water and strongly bound to the cell wall (Joslyn, M. 1962, Food Research Vol. 11, p.1-107. Acad. Press)
In fruit such as apples, during the maturation an increase of the soluble pectin content and a decrease of the non-soluble protopectin content can be observed. The release of apple pectin is due to a partial solubilization of the protopectin from the lamella. This solubilization or pectinolysis is due to the endogenous pectinases present in the fruit. As a result of this process the amount of pectin in the juice after pressing increases whereas the amount of protopectin left in the pomace decreases with storage time of the fruit.
Calcium ions are present in free form in the apple pulp or bound to the pectic acid in the form of calcium pectate which increases the firmness of the pulp. (Walkinshaw, M. and S. Arnott, 1981. J. Mol. Biol. 153 p.1075). After harvesting, and at least partially due to pectinolysis and dehydrating of the apples, the bound calcium is released and migrates into the apples. This release of calcium further increases protopectin solubilization (Perring, A. et al. 1985. J. Sci. Food Agric. 36 p. 1035). At the same time this process leads to a decrease of the pulp firmness.
Both the endogenous apple pectinases and the endogenous calcium have a major effect on the residual amount of protopectin in the pomace. The apple pomace contains a high amount of protopectin at the beginning of the season, which decreases due to the combined action of endogenous pectinase activities and calcium migration. This is the major reason why the pectin manufacturer prefers the use of pomace obtained early in the harvesting season in order to secure a high process yield.
Apple or citrus pectins are used in the preparation of food for their gelating capacity. Apple pectin is used for jelly or jam production since it gelifies under acidic conditions in the presence of sugar.
In the classical juice production process, apple juice is obtained after grinding and pressing which separates the liquid phase from the residual solids. In pectin-rich fruit
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Fauquembergue Pierre C. L.
Grassin Catherine M. T.
Gist-Brocades B.V.
Wong Leslie
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