naa a22 4500 510724655 CHVBK 20180411082930.0 cr unu---uuuuu 180411e20130901xx s 000 0 eng 10.1007/s11947-012-0890-x doi (NATIONALLICENCE)springer-10.1007/s11947-012-0890-x Gelation of Persimmon Puree and Its Prevention by Enzymatic Treatment [Elektronische Daten] [Amparo Tárrega, Maria del Carmen Gurrea, José Navarro, José Carbonell] Fresh persimmon puree showed a rheological behavior corresponding to a weak gel, where storage modulus (G′) prevailed over loss modulus (G″). In a temperature sweep test (from 25-80-25°C), G′ values increased at temperatures above 60°C and continued increasing during the subsequent cooling step showing a wide scattering. These changes indicated a gelation phenomena that resulted in a more rigid and irregular gel structure. The gelation was lower in the acidified puree (pH4.4) than in the puree at its natural pH (5.9). The addition of ethylenediaminetetraacetate sodium avoided the increase of G′ during the heating and reduced the G′ increase in the cooling step. Thus, gelation in persimmon puree occurred by a heat-set gelation influenced by pH, and also by cold-set gelation depending on an ionotropic mechanism. The incubation of persimmon puree with Viscozyme L (1g/L, 25°C, 30min) allowed to obtain a more fluid product able to tolerate a thermal processing at 85°C without gelation. During the incubation with Viscozyme L, the pH of the persimmon puree decreased monotonically as a consequence of its pectinmetylesterase activity, and the continuous measurement of pH could be used to monitor this process. Springer Science+Business Media, LLC, 2012 Persimmon puree nationallicence Enzymatic treatment nationallicence Gel formation nationallicence Pectin methyl esterase nationallicence Tárrega Amparo Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avda. Agustín Escardino, 7, 46980, Paterna, Valencia, Spain aut del Carmen Gurrea Maria Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avda. Agustín Escardino, 7, 46980, Paterna, Valencia, Spain aut Navarro José Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avda. Agustín Escardino, 7, 46980, Paterna, Valencia, Spain aut Carbonell José Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avda. Agustín Escardino, 7, 46980, Paterna, Valencia, Spain aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/9(2013-09-01), 2399-2405 1935-5130 6:9<2399 2013 6 11947 https://doi.org/10.1007/s11947-012-0890-x text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0890-x text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Tárrega Amparo Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avda. Agustín Escardino, 7, 46980, Paterna, Valencia, Spain aut NATIONALLICENCE 700 1- del Carmen Gurrea Maria Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avda. Agustín Escardino, 7, 46980, Paterna, Valencia, Spain aut NATIONALLICENCE 700 1- Navarro José Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avda. Agustín Escardino, 7, 46980, Paterna, Valencia, Spain aut NATIONALLICENCE 700 1- Carbonell José Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avda. Agustín Escardino, 7, 46980, Paterna, Valencia, Spain aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/9(2013-09-01), 2399-2405 1935-5130 6:9<2399 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer