Unravelling process-induced pectin changes in the tomato cell wall: An integrated approach
| dc.contributor.author | Christiaens, Stefanie | |
| dc.contributor.author | Buggenhout, Sandy Van | |
| dc.contributor.author | Houben, Ken | |
| dc.contributor.author | Chaula, Davis | |
| dc.contributor.author | Loey, Ann M. Van | |
| dc.contributor.author | Hendrickx, Marc E. | |
| dc.date.accessioned | 2021-05-18T04:49:00Z | |
| dc.date.available | 2021-05-18T04:49:00Z | |
| dc.date.issued | 2011 | |
| dc.description | Food Chemistry 132 (2012) pp.1534–1543 | en_US |
| dc.description.abstract | The activity of the pectin-modifying enzymes pectin-methylesterase (PME) and polygalacturonase (PG) in tomato fruit was tailored by processing. Tomatoes were either not pretreated, high-temperature blanched (inactivation of both PME and PG), or high-pressure pretreated (selective inactivation of PG). Subsequently, two types of mechanical disruption, blending or high-pressure homogenisation, were applied to create tomato tissue particle suspensions with varying degrees of tissue disintegration. Pro- cess-induced pectin changes and their role in cell–cell adhesion were investigated through in situ pectin visualisation using anti-pectin antibodies. Microscopic results were supported with a (limited) physico- chemical analysis of fractionated walls and isolated polymers. It was revealed that in intact tomato fruit pectin de-esterification is endogenously regulated by physical restriction of PME activity in the cell wall matrix. In disintegrated tomato tissue on the other hand, intensive de-esterification of pectin by the activity of PME occurred throughout the entire cell wall. PG was selectively inactivated (i.e. in high- pressure pretreated tomatoes), with de-esterification of pectin by PME, which resulted in a high level of Ca 2+ -cross-linked pectin and a strong intercellular adhesion. In non-pretreated tomato suspensions on the other hand, combined PME and PG activity presumably led to pectin depolymerisation and, hence, reduced intercellular adhesion. However, because of the high amount of Ca 2+ -cross-linked pectin in these samples, cell–cell adhesion was still stronger than in the high-temperature blanched tomatoes, in which the absence of PME activity during suspension preparation implied few Ca 2+ -cross-linked pectic polymers and extensive cell separation upon tissue disruption. | en_US |
| dc.identifier.uri | https://www.suaire.sua.ac.tz/handle/123456789/3533 | |
| dc.language.iso | en | en_US |
| dc.publisher | Elsevier ltd. | en_US |
| dc.subject | Tomato | en_US |
| dc.subject | Pectin | en_US |
| dc.subject | Anti-pectin antibodies | en_US |
| dc.subject | Cell adhesion | en_US |
| dc.subject | Processing | en_US |
| dc.subject | High pressure | en_US |
| dc.title | Unravelling process-induced pectin changes in the tomato cell wall: An integrated approach | en_US |
| dc.type | Article | en_US |
| dc.url | 10.1016/j.foodchem.2011.11.148 | en_US |