FOOD

BIOCHEMISTRY
Group 4
Member of group 4

Trần Quốc
Anh
2200003396
Member of group 4

Nguyễn
Ngọc Hân
2200005698
Member of group 4

Bùi
Nguyễn
Minh Hiếu
2200003091
Member of group 4

Trương
Vĩnh khôi
2200005599
 Group 4

FOOD
BIOCHEMISTRY

Topic
>

Pectic Content 1:
Structure of
Content 2:
Fractionation
Enzymes Pectin of Pectic
Network in Substances
in Cell Walls
Tomatoes of Higher
Get started. Plants
Group 4

FOOD
BIOCHEMISTRY Pectic Enzymes

inTomatoes

Content 1: Content 2: Content 3: Content 4:

Structure of Fractionation Biochemistry Tomato
Pectin of Pectic of Pectic Processing
Network in Substances Enzymes in
Cell Walls Ripening
of Higher Tomato Fruit
Plants
 Content 1
Structure of Pectin Network in
Cell Walls of Higher Plants

Content 1
Structure of Pectin Network in
Cell Walls of Higher Plants
-The primary cell wall of higher plants
constitutes a complex net-work, mainly
constructed of polysaccharides, structural
proteins,and some phenolics.
-Pectin is an elaborate network of highly
hydrated polysac- charides rich in galacturonic
acid (GalA). Pectins can be classified in four
major groups: homogalacturonan (HGA),
rhamnogalacturonan I (RGI),
rhamnogalacturonan II (RGII),
and xylogalacturonan (XGA; Mohnen 2008).
-The cell wall provides shape and struc-tural
integrity to the cell, functions as a protective
barrier to pathogen invasion and
environmental stress, and provides sig-nal
molecules important in cell-to-cell signaling,
plant–symbiot,and plant–pathogen
interactions.
 Fractionation of
Pectic Substances

C
-Methods for analyzing cell wall polymeric substances

o
are based on deconstruction of the cell wall by

n
sequentially extracting its components based on

t
2

e
solubility.

n
-Tomato pericarp is boiled in ethanol or extracted with

n t
tris-buffered phenol to inactivate enzymes, and cell

t
e
wall polysaccharides are precip-itated with ethanol.

2
o n t
C
-Alcohol-insoluble solids are sequentially ex-
tracted with 50 mM trans-1,2-diaminocyclohexane
N,N,N,N-tetraacetic acid (CDTA) and 50 mM
sodium acetate buffer(pH = 6.5) to obtain the
chelator-soluble (ionically bound)pectin.
Ghi chú nội dung 2

-Next, the pellet is extracted with 50 mM sodium

carbon-ate and 20 mM sodium borohydride,
which results in breaking ofester bonds, to obtain
the carbonate-soluble (covalently boundpectin
via ester bonds) pectin.
-The remaining residue consists primarily of
cellulose and matrix glycans with only about
5% remaining pectin. Extracts are dialyzed
exhaustively against water at 4◦C, and uronic
acid (UA) content of dialyzed extracts
(extractable polyuronide) is determined using
the method of Blumenkrantz and Asboe-
Hansen (1973), with GalA as a standard.
 Content 3
BIOCHEMISTRY OF PECTIC
ENZYMES IN RIPENING
TOMATO FRUIT
The process of ripening coordinates genetics, during which
some biochemical and physiological transformations of fruits.
These include the conversion of starch to sugars, accumulation
of pigments, organic acids, and aroma volatiles, as well fruit
softening.
Polygalacturonase

PGs are enzymes that act on the pectin fraction of cell walls,
(EC 3.2.1.67) removes a single GalA residue from the
nonreducing end of HGA.
 Pectin Methylesterase
PME is a de-esterifying enzyme (EC 3.1.1.11) catalyzing the removal of
methyl ester groups from GalA residues of pectin, thus leaving
negatively charged carboxylic residues on the pectin backbone.
Demethylesterification of galacturonan residues leads to a change in the
pH and charge density on the HGA backbone.
β-Galactosidase
β-Galactosidase (EC 3.2.1.23) is an exoacting enzyme that catalyzes
the cleavage of terminal galactose residues from pectin
 Pectate Lyase

PLs (pectate transeliminase, EC 4.2.2.2) are a

family of enzymes that catalyze the random
cleavage of demethylesterified polygalacturonate
by β-elimination generating oligomers with
4,5unsaturated reducing ends (Yoder et al. 1993).
 Content 4
Tomato processing
- The majority of tomatoes are consumed in a processed
form,such as juice, paste, pizza and pasta sauce, and
various diced or sliced products. Most of the products are
concentrated to different degrees and stored in a
concentrated form until ready to use. Industrial concentrates
are then diluted to reach the desired final product
consistency.

Thermal inactivation
- Thermal processing has been used for al-most 200 years to
produce shelf-stable products by inactivating microbial cells,
spores, and enzymes in a precisely defined and controlled
procedure.
 (1)
Ignoring the pressure dependence,
equation 1 leads to.

(2)
Where Ao is the initial enzyme activity and the
reaction rate constant kT, function of
temperature, is adequately described by
Arrhenius kinetics through Equation 3.

(3)
PG thermal inactivation follows first-order kinetics ,
as suggested by Equation 2 above, or a fractional
conversion model (Equation 4), which suggests a
residual enzyme activity at the end of the
treatment.

(4)
Where A∞ is the residual enzyme activity after
prolonged heating.
High Pressure Inactivation
Through the activation volume concept Johnson and
Eyring 1970, the pressure effects on the reaction
rate constants can be expressed as:

(5)
Thanks For Watching!