PDF(Pubmed)
Abstract：
Mamey (Mammea americana L.) is a tropical fleshy fruit native from the West Indies and northern South America. It is very appreciated for its flavor and color but has been little described. The present study investigates the composition and histochemistry of the pulp cell walls of three mamey accessions readily available in Martinique. The impact of pulp processing into puree on cell wall composition is evaluated. The histology and rheology of mamey puree are assessed considering these characterizations. Mamey pulp cell wall composition is dominated by highly methyl-esterified pectins (DM: 66.2-76.7%) of high molecular weight, and show few hemicelluloses, mainly xyloglucans. Processing reduced methyl-esterified uronic acid contents and gave purees with significantly different viscosities. Mamey puree was composed of polydisperse particles (20-2343 µm), which size distributions were different depending on the accession: Ti Jacques was dominated by smaller particles (50% had approximated diameters lower than 160 µm), Sonson\'s by larger particles (50% had approximated diameters higher than 900 µm), and Galion\'s had an intermediate profile. This new knowledge on mamey pulp is valuable for future works on mamey processing into new food products, even more so for those including cell wall polysaccharide-degrading enzymes.
摘要：
Mamey（MammeaamericanaL.）是一种热带肉质水果，原产于西印度群岛和南美北部。它的味道和颜色非常受欢迎，但很少描述。本研究调查了马提尼克岛很容易获得的三种mamey种质的牙髓细胞壁的组成和组织化学。评估了纸浆加工成泥对细胞壁组成的影响。考虑到这些特征，对mamey果泥的组织学和流变学进行了评估。Mamey果肉细胞壁成分主要是高分子量的高甲酯化果胶（DM：66.2-76.7％），几乎没有半纤维素，主要是木葡聚糖.加工降低了甲酯化的糖醛酸含量，并产生了粘度明显不同的果泥。Mamey果泥由多分散颗粒（20-2343µm）组成，哪个尺寸分布是不同的，这取决于加入：Ti雅克是由较小的颗粒（50％的近似直径低于160微米），Sonson's由较大的颗粒组成(50%的直径大约高于900微米)，和加利翁有一个中间的轮廓。这种关于mamey纸浆的新知识对mamey加工成新食品的未来工作很有价值，对于那些包括细胞壁多糖降解酶的酶更是如此。
