Changes in cell wall pectins accompanying tomato (Lycopersicon esculentum Mill.) paste manufacture
2002
Hurtado, M.C. | Greve, L.C. | Labavitch, J.M.
The texture of processed tomato products is influenced by the size and solubility characteristics of soluble and particle-bound cell wall polysaccharides they contain. The acidic (pectin) polysaccharides are important contributors to texture because of their gel-forming capability and the fact that they can form aggregates. The present work describes the pectins in ripe tomato fruits and then follows changes in several classes of pectins as the fruits are subjected to hot break and the juice is subsequently concentrated to a 30 degrees Brix paste. Continued processing leads to progressive solubilization and depolymerization of polysaccharides so that the ionically and covalently bound materials that are the major pectin classes of ripe fruit are substantially reduced in amount with the concomitant increase in the more soluble water-soluble pectins of the paste product. Juice content of soluble solids (degrees Brix) rose steadily as water content was reduced during processing. Juice content of polymeric uronic acids (i.e., pectin) also rose with concentration, but to a lesser degree than the increase in soluble solids. This indicates that processing leads to almost complete pectin depolymerization and/or the alteration of uronic acid structures so that this assay could no longer detect them. It was concluded that reductions in heat input during processing would lead to pastes with greater pectin integrity and enhanced textural characteristics.
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