Abstract
Apple tissue was treated with commercial pectolytic enzyme preparations (one preparation for mash maceration, two preparations for mash fermentation, one preparation for total liquefaction), disintegrated and processed into single-cell material. The dependence of changes in tissue structure as well as the related functional properties of the cell material on the enzyme preparation and the length of treatment were studied. The yield of cell material, the particle size distribution, the galacturonan content, porosity, water-binding capacity as well as scanning electron micrographs were used for the evaluation of the material’s structure and properties. Only the macerase treatment led to a significant yield of cell material that was high both in its quantity of separated cells and its water-binding capacity. Treatment with the other enzyme preparations resulted in a significant loss of quantity and/or quality. The galacturonan content in the cell material was highly correlated with the particle size distribution as well as with its porosity and water-binding capacity. Accordingly, the galacturonan content relates the structural degradation that results from enzymatic activity to the functional properties of the final product.
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