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

Autores
Ramos de la Peña, Ana Mayela; Renard, Catherine M.G.C.; Wicker, Louise; Montañez, Julio; de la Luz Reyes-Vega, María; Voget, Claudio Enrique; Contreras Esquivel, Juan Carlos
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Enzymatic liquefaction of jicama (Pachyrhizus erosus) tuberous roots increases the yields of juice. Jicama tuberous root was disintegrated by commercial pectinase (Pectinex Ultra SP-L). Juice volume, glucose and alcohol insoluble solids (AIS) were determined after enzymatic disintegration. Furthermore, remaining jicama AIS 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 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 °C. Infrared spectra showed signals corresponding to low methoxylated pectic substances, proteins and starch. Destarched jicama cell walls analyzed by 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.
Fil: Ramos de la Peña, Ana Mayela. Universidad Autónoma de Coahuila; México
Fil: Renard, Catherine M.G.C.. Université d’Avignon et des Pays du Vaucluse; Francia
Fil: Wicker, Louise. Georgia State University; Estados Unidos
Fil: Montañez, Julio. Universidad Autónoma de Coahuila; México
Fil: de la Luz Reyes-Vega, María. Universidad Autónoma de Coahuila; México
Fil: Voget, Claudio Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Fermentaciones Industriales. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Fermentaciones Industriales; Argentina
Fil: Contreras Esquivel, Juan Carlos. Universidad Autónoma de Coahuila; México
Materia
Pectin, polysaccharide,
starch,
Pectinex Ultra SP-L,
juice
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/271334
Acceder
id CONICETDig_043e5786505c92e6eff64b0ce4d8dd21
oai_identifier_str oai:ri.conicet.gov.ar:11336/271334
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Enzymatic liquefaction of jicama (Pachyrhizus erosus) tuberous roots and characterization of the cell walls after processingRamos de la Peña, Ana MayelaRenard, Catherine M.G.C.Wicker, LouiseMontañez, Juliode la Luz Reyes-Vega, MaríaVoget, Claudio EnriqueContreras Esquivel, Juan CarlosPectin, polysaccharide,starch,Pectinex Ultra SP-L,juicehttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Enzymatic liquefaction of jicama (Pachyrhizus erosus) tuberous roots increases the yields of juice. Jicama tuberous root was disintegrated by commercial pectinase (Pectinex Ultra SP-L). Juice volume, glucose and alcohol insoluble solids (AIS) were determined after enzymatic disintegration. Furthermore, remaining jicama AIS 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 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 °C. Infrared spectra showed signals corresponding to low methoxylated pectic substances, proteins and starch. Destarched jicama cell walls analyzed by 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.Fil: Ramos de la Peña, Ana Mayela. Universidad Autónoma de Coahuila; MéxicoFil: Renard, Catherine M.G.C.. Université d’Avignon et des Pays du Vaucluse; FranciaFil: Wicker, Louise. Georgia State University; Estados UnidosFil: Montañez, Julio. Universidad Autónoma de Coahuila; MéxicoFil: de la Luz Reyes-Vega, María. Universidad Autónoma de Coahuila; MéxicoFil: Voget, Claudio Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Fermentaciones Industriales. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Fermentaciones Industriales; ArgentinaFil: Contreras Esquivel, Juan Carlos. Universidad Autónoma de Coahuila; MéxicoElsevier Science2012-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/mswordapplication/pdfhttp://hdl.handle.net/11336/271334Ramos de la Peña, Ana Mayela; Renard, Catherine M.G.C.; Wicker, Louise; Montañez, Julio; de la Luz Reyes-Vega, María; et al.; Enzymatic liquefaction of jicama (Pachyrhizus erosus) tuberous roots and characterization of the cell walls after processing; Elsevier Science; LWT - Food Science and Technology; 49; 2; 12-2012; 257-2620023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643812003143info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2012.07.030info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-29T11:54:46Zoai:ri.conicet.gov.ar:11336/271334instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-29 11:54:46.651CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Enzymatic liquefaction of jicama (Pachyrhizus erosus) tuberous roots and characterization of the cell walls after processing
title Enzymatic liquefaction of jicama (Pachyrhizus erosus) tuberous roots and characterization of the cell walls after processing
spellingShingle Enzymatic liquefaction of jicama (Pachyrhizus erosus) tuberous roots and characterization of the cell walls after processing
Ramos de la Peña, Ana Mayela
Pectin, polysaccharide,
starch,
Pectinex Ultra SP-L,
juice
title_short Enzymatic liquefaction of jicama (Pachyrhizus erosus) tuberous roots and characterization of the cell walls after processing
title_full Enzymatic liquefaction of jicama (Pachyrhizus erosus) tuberous roots and characterization of the cell walls after processing
title_fullStr Enzymatic liquefaction of jicama (Pachyrhizus erosus) tuberous roots and characterization of the cell walls after processing
title_full_unstemmed Enzymatic liquefaction of jicama (Pachyrhizus erosus) tuberous roots and characterization of the cell walls after processing
title_sort Enzymatic liquefaction of jicama (Pachyrhizus erosus) tuberous roots and characterization of the cell walls after processing
dc.creator.none.fl_str_mv Ramos de la Peña, Ana Mayela
Renard, Catherine M.G.C.
Wicker, Louise
Montañez, Julio
de la Luz Reyes-Vega, María
Voget, Claudio Enrique
Contreras Esquivel, Juan Carlos
author Ramos de la Peña, Ana Mayela
author_facet Ramos de la Peña, Ana Mayela
Renard, Catherine M.G.C.
Wicker, Louise
Montañez, Julio
de la Luz Reyes-Vega, María
Voget, Claudio Enrique
Contreras Esquivel, Juan Carlos
author_role author
author2 Renard, Catherine M.G.C.
Wicker, Louise
Montañez, Julio
de la Luz Reyes-Vega, María
Voget, Claudio Enrique
Contreras Esquivel, Juan Carlos
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Pectin, polysaccharide,
starch,
Pectinex Ultra SP-L,
juice
topic Pectin, polysaccharide,
starch,
Pectinex Ultra SP-L,
juice
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Enzymatic liquefaction of jicama (Pachyrhizus erosus) tuberous roots increases the yields of juice. Jicama tuberous root was disintegrated by commercial pectinase (Pectinex Ultra SP-L). Juice volume, glucose and alcohol insoluble solids (AIS) were determined after enzymatic disintegration. Furthermore, remaining jicama AIS 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 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 °C. Infrared spectra showed signals corresponding to low methoxylated pectic substances, proteins and starch. Destarched jicama cell walls analyzed by 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.
Fil: Ramos de la Peña, Ana Mayela. Universidad Autónoma de Coahuila; México
Fil: Renard, Catherine M.G.C.. Université d’Avignon et des Pays du Vaucluse; Francia
Fil: Wicker, Louise. Georgia State University; Estados Unidos
Fil: Montañez, Julio. Universidad Autónoma de Coahuila; México
Fil: de la Luz Reyes-Vega, María. Universidad Autónoma de Coahuila; México
Fil: Voget, Claudio Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Fermentaciones Industriales. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Fermentaciones Industriales; Argentina
Fil: Contreras Esquivel, Juan Carlos. Universidad Autónoma de Coahuila; México
description Enzymatic liquefaction of jicama (Pachyrhizus erosus) tuberous roots increases the yields of juice. Jicama tuberous root was disintegrated by commercial pectinase (Pectinex Ultra SP-L). Juice volume, glucose and alcohol insoluble solids (AIS) were determined after enzymatic disintegration. Furthermore, remaining jicama AIS 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 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 °C. Infrared spectra showed signals corresponding to low methoxylated pectic substances, proteins and starch. Destarched jicama cell walls analyzed by 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.
publishDate 2012
dc.date.none.fl_str_mv 2012-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/271334
Ramos de la Peña, Ana Mayela; Renard, Catherine M.G.C.; Wicker, Louise; Montañez, Julio; de la Luz Reyes-Vega, María; et al.; Enzymatic liquefaction of jicama (Pachyrhizus erosus) tuberous roots and characterization of the cell walls after processing; Elsevier Science; LWT - Food Science and Technology; 49; 2; 12-2012; 257-262
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/271334
identifier_str_mv Ramos de la Peña, Ana Mayela; Renard, Catherine M.G.C.; Wicker, Louise; Montañez, Julio; de la Luz Reyes-Vega, María; et al.; Enzymatic liquefaction of jicama (Pachyrhizus erosus) tuberous roots and characterization of the cell walls after processing; Elsevier Science; LWT - Food Science and Technology; 49; 2; 12-2012; 257-262
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643812003143
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2012.07.030
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/msword
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1847426658153267200
score 13.10058

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