title: Oligosaccharide formation during commercial pear juice processing.
abstract: The effect of enzyme treatment and processing on the oligosaccharide profile of commercial pear juice samples was examined by high performance anion exchange chromatography with pulsed amperometric detection and capillary gas chromatography with flame ionization detection. Industrial samples representing the major stages of processing produced with various commercial enzyme preparations were studied. Through the use of commercially available standards and laboratory scale enzymatic hydrolysis of pectin, starch and xyloglucan; galacturonic acid oligomers, glucose oligomers (e.g., maltose and cellotriose) and isoprimeverose were identified as being formed during pear juice production. It was found that the majority of polysaccharide hydrolysis and oligosaccharide formation occurred during enzymatic treatment at the pear mashing stage and that the remaining processing steps had minimal impact on the carbohydrate-based chromatographic profile of pear juice. Also, all commercial enzyme preparations and conditions (time and temperature) studied produced similar carbohydrate-based chromatographic profiles.
authors.affiliation: Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan S7N 5A8, Canada.
authors.forename: Jamie L
authors.initials: JL
authors.lastname: Willems
authors.affiliation: Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan S7N 5A8, Canada. Electronic address: nicholas.low@usask.ca.
authors.forename: Nicholas H
authors.initials: NH
authors.lastname: Low
mesh_terms: D002849:Chromatography, Gas; D002851:Chromatography, High Pressure Liquid; D005511:Food Handling; D000067030:Fruit and Vegetable Juices / Q000032:analysis* / Q000191:economics; D006868:Hydrolysis; D009844:Oligosaccharides / Q000737:chemistry*; D010368:Pectins / Q000737:chemistry; D028321:Plant Preparations / Q000737:chemistry; D031989:Pyrus / Q000737:chemistry*; D013213:Starch / Q000737:chemistry
chemical_list: D009844:Oligosaccharides; D028321:Plant Preparations; D010368:Pectins; D013213:Starch
keywords: Oligosaccharides; Pear juice processing; Pectin; Pectinase; Starch; Xyloglucan