title: Study of mango endogenous pectinases as a tool to engineer mango purée consistency.
abstract: The objective of this work was to evaluate the possibility of using mango endogenous pectinases to change the viscosity of mango purée. Hereto, the structure of pectic polysaccharide and the presence of sufficiently active endogenous enzymes of ripe mango were determined. Pectin of mango flesh had a high molecular weight and was highly methoxylated. Pectin methylesterase showed a negligible activity which is related to the confirmed presence of a pectin methylesterase inhibitor. Pectin contained relatively high amounts of galactose and considerable β-galactosidase (β-Gal) activity was observed. The possibility of stimulating β-Gal activity during processing (temperature/pressure, time) was investigated. β-Gal of mango was rather temperature labile but pressure stable relatively to the temperature and pressure levels used to inactivate destructive enzymes in industry. Creating processing conditions allowing endogenous β-Gal activity did not substantially change the consistency of mango purée.
authors.affiliation: Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium.
authors.forename: Zahra
authors.initials: Z
authors.lastname: Jamsazzadeh Kermani
authors.affiliation: Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium.
authors.forename: Avi
authors.initials: A
authors.lastname: Shpigelman
authors.affiliation: Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium.
authors.forename: Ken
authors.initials: K
authors.lastname: Houben
authors.affiliation: Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium.
authors.forename: Belinda
authors.initials: B
authors.lastname: ten Geuzendam
authors.affiliation: Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium.
authors.forename: Ann M
authors.initials: AM
authors.lastname: Van Loey
authors.affiliation: Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium. Electronic address: marc.hendrickx@biw.kuleuven.be.
authors.forename: Marc E
authors.initials: ME
authors.lastname: Hendrickx
mesh_terms: D031022:Mangifera / Q000737:chemistry*; D010368:Pectins / Q000737:chemistry; D011096:Polygalacturonase / Q000378:metabolism*; D011312:Pressure; D014783:Viscosity; D001616:beta-Galactosidase / Q000378:metabolism
chemical_list: D010368:Pectins; D011096:Polygalacturonase; D001616:beta-Galactosidase
keywords: Endogenous pectinases; High pressure processing; Mango; Pectin; Purée consistency; Thermal processing