Share

Effect of storage of apple on the enzymatic hydrolysis of cell wall polysaccharides.

Author(s) : MASSIOT P., BARON A., DRILLEAU J. F.

Type of article: Article

Summary

Cell wall materials in the form of water-insoluble solids (WIS) and water-soluble fractions (WSF) were prepared from apple fruits stored at 4 deg C for 30 weeks. During storage, the WIS content decreased whereas the WSF content remained unchanged. The total amount of polysaccharides decreased. The soluble pectic fraction increased. The arabinose and galactose contents progressively declined. Enzymatic treatment (with UM10, Celluclast or CPE) of fruit tissues was more effective the longer the storage period; yields correlated well with the enzymatic hydrolysis of WIS.

Details

  • Original title: Effect of storage of apple on the enzymatic hydrolysis of cell wall polysaccharides.
  • Record ID : 1999-0228
  • Languages: English
  • Source: Carbohydr. Polym. - vol. 29 - n. 4
  • Publication date: 1996

Links


See the source

Indexing