Abstract
Texture modulating properties of aqueous dispersions of apple cell wall material differed from those of tomato or kiwifruit, particularly under high shear. It was previously hypothesized that this may be due to the fact that the apple cell wall showed less in vivo solubilization of pectic polysaccharides during ripening compared to tomato or kiwifruit. However, in vitro solubilization of the pectic polysaccharide content of apple CWM by endo-polygalacturonase and/or extraction with 0.05 M sodium carbonate, did not affect the loss in wall integrity shown by tomato or kiwifruit CWMs under shear. In addition, the pectin-depleted residue after Na2CO3 extraction possessed better water retaining and viscosity generating properties than the original cell wall material. Following treatment of apple CWM with cellulase, the viscosity of suspensions decreased, emphasising the role that the cellulose–hemicellulose network plays in the water-retaining capacity of the cell wall. Residue from CWM after cellulase treatment consisted of ∼85% pectic polysaccharides. Surprisingly, the integrity of these “cellulose-free” walls was maintained after shear. It is concluded that differences in structural properties of the CWMs of apple compared to kiwifruit or tomato are not simply related to pectin solubilization but to a fundamental difference in the architecture of the apple cell wall.
Published Version
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