Enzymatic liquefaction of jicama (Pachyrhizus erosus) tuberous roots and characterization of the cell walls after processing

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• 作者：Ana Mayela Ramos-de-la-Pe?a ; Catherine M.G.C. Renard ; Louise Wicker ; Julio Monta?ez ; Mar¨ªa de la Luz Reyes-Vega ; Claudio Voget ; Juan Carlos Contreras-Esquivel
• 关键词：Pectin ; Polysaccharide ; Starch ; Pectinex Ultra SP-L ; Juice
• 刊名：Lebensmittel-Wissenschaft und -Technologie
• 出版年：2012
• 出版时间：December, 2012
• 年：2012
• 卷：49
• 期：2
• 页码：257-262
• 全文大小：857 K

文摘

Enzymatic liquefaction of jicama (Pachyrhizus erosus) tuberous roots increases the yields of juice. Jicama tuberous root was disintegrated by Pectinex Ultra SP-L (¡Ý3800?U/mL). Juice volume, glucose and alcohol insoluble solids (AIS) were determined. Remaining cell walls were characterized by infrared spectroscopy. AIS were destarched using amylolytic enzymes and analyzed by gas chromatography. The aim of this research was to evaluate the effect of enzymatic liquefaction of jicama tuberous root on juice volume, glucose and quantification and characterization of alcohol insoluble solids (AIS). The highest volume of juice was 980?mL/kg tuberous root. The range for maximum glucose was 58.0-75.8?g/kg tuberous root and the lowest for residual AIS was in the range of 15.5-24.6?g/kg tuberous root after 10?h with 0.024?mL/g of enzyme per kg at 40?¡ãC. Infrared spectra showed signals corresponding to low methoxylated pectins, proteins and starch. Destarched jicama cell walls gas chromatograms revealed a decrease in sugars after liquefaction except in xylose, glucose and mannose which increased as a result of this process. Hydrolyzed jicama tuberous root is a good source of high glucose syrups and destarched cell walls may need enzyme rich in xylanase to reduce residue further.