Claim · model-written summary
Polygalacturonase activity might have decreased the viscosity of raw tomato purée.
Not reportedMaterialCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingValueQualifier
Verbatim
e1“The aim of this study was to investigate the activity of one such endogenous fruit enzyme (pectin methylesterase [PME] [E.C. 3.1.1.11]) during in vitro oral processing of raw tomatoes”
e5“activity of other fruit enzymes, such as polygalacturonase, which catalyzed the depolymerization of unmethylated pectin chains, might have resulted in a decrease in viscosity”
Title
In vitro oral processing of raw tomato: Novel insights into the role of endogenous fruit enzymes
Davide Rabiti; Caroline Orfila; Melvin Holmes; et al. Journal of Texture Studies 2018. doi:10.1111/jtxs.12338
Other claims from this paper (3)
- Observation Pectin methylesterase had slight but significant activity in tomato fruit during in vitro oral processing, generating methanol with processing time.
- Observation A significant shear-thinning behavior of tomato purée was observed, due to dilution and/or endogenous fruit enzyme activity.
- Observation Methylated pectin epitopes were detected during in vitro oral processing of raw tomatoes by immunolabeling.