Characterization of starch in apple juice and its degradation by amylases

Autores
Carrin, Maria Elena; Ceci, Liliana Noemí; Lozano, Jorge Enrique
Año de publicación
2004
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Soluble and insoluble starches from apple juice (Granny Smith variety) at different degree of ripeness were separated and quantified by an iodometric method. Non pasteurised unripe apple juice had as much as 8 g/L starch, 2 weeks before usual harvest date. However, juices obtained from unripe apples stored for 3 weeks at room temperature, had undetectable starch contents. Scanning electron micrographs (SEM) showed apple starch granules are particles of regular shape (mean diameter=9.21 μm, standard deviation=2.74). SEM studies also revealed that after pasteurising apple juice (90°C, 5 min) virtually all the starch granules lost their spherical structure and only gel-like starch fragments dispersed among the other components of haze (pectin, cell wall, etc.) were observed. Röhalase HT (RO) and Tyazyme L300 (TY) amylases normally used in fruit juices clarification, even in doses lower than those industrially recommended, quickly reduced starch contents in pasteurised juices to undetectable values. Microscopy studies also demonstrated that RO enzyme efficiently degraded raw apple starch granules, which showed evidence of centrifugal and centripetal hydrolysis.
Fil: Carrin, Maria Elena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
Fil: Ceci, Liliana Noemí. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
Fil: Lozano, Jorge Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
Materia
AMYLASES
APPLE JUICE
STARCH
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/97790
Acceder
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Characterization of starch in apple juice and its degradation by amylasesCarrin, Maria ElenaCeci, Liliana NoemíLozano, Jorge EnriqueAMYLASESAPPLE JUICESTARCHhttps://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2Soluble and insoluble starches from apple juice (Granny Smith variety) at different degree of ripeness were separated and quantified by an iodometric method. Non pasteurised unripe apple juice had as much as 8 g/L starch, 2 weeks before usual harvest date. However, juices obtained from unripe apples stored for 3 weeks at room temperature, had undetectable starch contents. Scanning electron micrographs (SEM) showed apple starch granules are particles of regular shape (mean diameter=9.21 μm, standard deviation=2.74). SEM studies also revealed that after pasteurising apple juice (90°C, 5 min) virtually all the starch granules lost their spherical structure and only gel-like starch fragments dispersed among the other components of haze (pectin, cell wall, etc.) were observed. Röhalase HT (RO) and Tyazyme L300 (TY) amylases normally used in fruit juices clarification, even in doses lower than those industrially recommended, quickly reduced starch contents in pasteurised juices to undetectable values. Microscopy studies also demonstrated that RO enzyme efficiently degraded raw apple starch granules, which showed evidence of centrifugal and centripetal hydrolysis.Fil: Carrin, Maria Elena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; ArgentinaFil: Ceci, Liliana Noemí. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; ArgentinaFil: Lozano, Jorge Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; ArgentinaElsevier2004-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/97790Carrin, Maria Elena; Ceci, Liliana Noemí; Lozano, Jorge Enrique; Characterization of starch in apple juice and its degradation by amylases; Elsevier; Food Chemistry; 87; 2; 9-2004; 173-1780308-8146CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0308814603006010info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2003.10.032info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:28:21Zoai:ri.conicet.gov.ar:11336/97790instacron: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:34982025-09-29 10:28:21.867CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Characterization of starch in apple juice and its degradation by amylases
title Characterization of starch in apple juice and its degradation by amylases
spellingShingle Characterization of starch in apple juice and its degradation by amylases
Carrin, Maria Elena
AMYLASES
APPLE JUICE
STARCH
title_short Characterization of starch in apple juice and its degradation by amylases
title_full Characterization of starch in apple juice and its degradation by amylases
title_fullStr Characterization of starch in apple juice and its degradation by amylases
title_full_unstemmed Characterization of starch in apple juice and its degradation by amylases
title_sort Characterization of starch in apple juice and its degradation by amylases
dc.creator.none.fl_str_mv Carrin, Maria Elena
Ceci, Liliana Noemí
Lozano, Jorge Enrique
author Carrin, Maria Elena
author_facet Carrin, Maria Elena
Ceci, Liliana Noemí
Lozano, Jorge Enrique
author_role author
author2 Ceci, Liliana Noemí
Lozano, Jorge Enrique
author2_role author
author
dc.subject.none.fl_str_mv AMYLASES
APPLE JUICE
STARCH
topic AMYLASES
APPLE JUICE
STARCH
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.4
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Soluble and insoluble starches from apple juice (Granny Smith variety) at different degree of ripeness were separated and quantified by an iodometric method. Non pasteurised unripe apple juice had as much as 8 g/L starch, 2 weeks before usual harvest date. However, juices obtained from unripe apples stored for 3 weeks at room temperature, had undetectable starch contents. Scanning electron micrographs (SEM) showed apple starch granules are particles of regular shape (mean diameter=9.21 μm, standard deviation=2.74). SEM studies also revealed that after pasteurising apple juice (90°C, 5 min) virtually all the starch granules lost their spherical structure and only gel-like starch fragments dispersed among the other components of haze (pectin, cell wall, etc.) were observed. Röhalase HT (RO) and Tyazyme L300 (TY) amylases normally used in fruit juices clarification, even in doses lower than those industrially recommended, quickly reduced starch contents in pasteurised juices to undetectable values. Microscopy studies also demonstrated that RO enzyme efficiently degraded raw apple starch granules, which showed evidence of centrifugal and centripetal hydrolysis.
Fil: Carrin, Maria Elena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
Fil: Ceci, Liliana Noemí. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
Fil: Lozano, Jorge Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
description Soluble and insoluble starches from apple juice (Granny Smith variety) at different degree of ripeness were separated and quantified by an iodometric method. Non pasteurised unripe apple juice had as much as 8 g/L starch, 2 weeks before usual harvest date. However, juices obtained from unripe apples stored for 3 weeks at room temperature, had undetectable starch contents. Scanning electron micrographs (SEM) showed apple starch granules are particles of regular shape (mean diameter=9.21 μm, standard deviation=2.74). SEM studies also revealed that after pasteurising apple juice (90°C, 5 min) virtually all the starch granules lost their spherical structure and only gel-like starch fragments dispersed among the other components of haze (pectin, cell wall, etc.) were observed. Röhalase HT (RO) and Tyazyme L300 (TY) amylases normally used in fruit juices clarification, even in doses lower than those industrially recommended, quickly reduced starch contents in pasteurised juices to undetectable values. Microscopy studies also demonstrated that RO enzyme efficiently degraded raw apple starch granules, which showed evidence of centrifugal and centripetal hydrolysis.
publishDate 2004
dc.date.none.fl_str_mv 2004-09
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/11336/97790
Carrin, Maria Elena; Ceci, Liliana Noemí; Lozano, Jorge Enrique; Characterization of starch in apple juice and its degradation by amylases; Elsevier; Food Chemistry; 87; 2; 9-2004; 173-178
0308-8146
CONICET Digital
CONICET
url http://hdl.handle.net/11336/97790
identifier_str_mv Carrin, Maria Elena; Ceci, Liliana Noemí; Lozano, Jorge Enrique; Characterization of starch in apple juice and its degradation by amylases; Elsevier; Food Chemistry; 87; 2; 9-2004; 173-178
0308-8146
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/S0308814603006010
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2003.10.032
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
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
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score 13.070432

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