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- Title
The influence of mechanical and enzymatic disintegration of carrots on the structure and properties of cell wall materials.
- Authors
Claudia Pickardt; Gerhard Dongowski; Herbert Kunzek
- Abstract
The aim of this study was to investigate the influence of different disintegration procedures on the structure and properties of cell wall materials from carrots. While the cold-water-extracted reference material consisted mainly of tissue particles, wet homogenisation resulted in cell fragments with nearly unchanged composition and a tendency to aggregate during drying. In contrast, enzymatic treatments changed both the particle size and the chemical composition of the prepared materials. Increasing enzymatic degradation (macerated and liquefied materials) led via single cells to cell fragments and to increasing galacturonan loss as well as to a high aggregation tendency. The particle size and the chemical composition of the materials strongly influenced their properties. Thus, different hydration behaviour, rheological properties and physiological effects were found for the homogenised and for the enzyme-treated materials. Additionally, the properties depend essentially on the mechanical stress applied during rehydration. Such mechanical stress can cause the disaggregation of particles, so it can improve markedly the functional properties. In this way, good hydration properties could be achieved for all the materials prepared. The highest binding capacity of bile acids was determined for macerated material. The concentration of short-chain fatty acids, formed during fermentation with human faeces flora, decreased with increasing degradation of the materials. The complex connections between the structure/composition of the materials and their properties are important for food science and nutrition.
- Subjects
ENZYMATIC analysis; ANALYTICAL chemistry; CARROTS; PLANT cell walls
- Publication
European Food Research & Technology, 2004, Vol 219, Issue 3, p229
- ISSN
1438-2377
- Publication type
Article