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אסיף מאגר המחקר החקלאי
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Mechanism Which Enables the Cell Wall to Retain Homogenous Appearance of Tomato Juice
Year:
1984
Source of publication :
Journal of Food Science
Authors :
Lindner, Pinhas
;
.
Shomer, Ilan
;
.
Vasiliver, Rosa
;
.
Volume :
49
Co-Authors:
Facilitators :
From page:
628
To page:
633
(
Total pages:
6
)
Abstract:
Intact or disrupted cell walls from tomato pericarp cannot be suspended in the juice, even at higher densities (up to 1.2 g/ml) or viscosities (up to 70 centistokes) than those of natural juice serum. Hence, the viewpoint of swelled precipitate rather than suspension has to be considered in tomato juice. Degradation of insoluble pectin by a relatively high concentration of exogeneous pectinases led to swelling of the wall and ultrastructural studies revealed partial dispersion of the microfibrilar system in the wall. Cellulase activity led to partial or complete degradation of the microfibrilar system, with a resultant collapse of the precipitate. Expansion of the microfibrilar system and retention of its ability to withstand collapse under gravity stress, make possible the swelled precipitate and homogeneous appearance of insoluble particles along the juice column during shelf life. Copyright © 1984, Wiley Blackwell. All rights reserved
Note:
Related Files :
cell wall
tomato juice
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More details
DOI :
10.1111/j.1365-2621.1984.tb12485.x
Article number:
0
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
29824
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:49
Scientific Publication
Mechanism Which Enables the Cell Wall to Retain Homogenous Appearance of Tomato Juice
49
Mechanism Which Enables the Cell Wall to Retain Homogenous Appearance of Tomato Juice
Intact or disrupted cell walls from tomato pericarp cannot be suspended in the juice, even at higher densities (up to 1.2 g/ml) or viscosities (up to 70 centistokes) than those of natural juice serum. Hence, the viewpoint of swelled precipitate rather than suspension has to be considered in tomato juice. Degradation of insoluble pectin by a relatively high concentration of exogeneous pectinases led to swelling of the wall and ultrastructural studies revealed partial dispersion of the microfibrilar system in the wall. Cellulase activity led to partial or complete degradation of the microfibrilar system, with a resultant collapse of the precipitate. Expansion of the microfibrilar system and retention of its ability to withstand collapse under gravity stress, make possible the swelled precipitate and homogeneous appearance of insoluble particles along the juice column during shelf life. Copyright © 1984, Wiley Blackwell. All rights reserved
Scientific Publication
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