Unravelling process-induced pectin changes in the tomato cell wall: An integrated approach

Food Chemistry 132 (2012) pp.1534–1543The activity of the pectin-modifying enzymes pectin-methylesterase (PME) and polygalacturonase (PG) in tomato fruit was tailored by processing. Tomatoes were either not pretreated, high-temperature blanched (inactivation of both PME and PG), or high-pressure pretreated (selective inactivation of PG). Subsequently, two types of mechanical disruption, blending or high-pressure homogenisation, were applied to create tomato tissue particle suspensions with varying degrees of tissue disintegration. Pro- cess-induced pectin changes and their role in cell–cell adhesion were investigated through in situ pectin visualisation using anti-pectin antibodies. Microscopic results were supported with a (limited) physico- chemical analysis of fractionated walls and isolated polymers. It was revealed that in intact tomato fruit pectin de-esterification is endogenously regulated by physical restriction of PME activity in the cell wall matrix. In disintegrated tomato tissue on the other hand, intensive de-esterification of pectin by the activity of PME occurred throughout the entire cell wall. PG was selectively inactivated (i.e. in high- pressure pretreated tomatoes), with de-esterification of pectin by PME, which resulted in a high level of Ca 2+ -cross-linked pectin and a strong intercellular adhesion. In non-pretreated tomato suspensions on the other hand, combined PME and PG activity presumably led to pectin depolymerisation and, hence, reduced intercellular adhesion. However, because of the high amount of Ca 2+ -cross-linked pectin in these samples, cell–cell adhesion was still stronger than in the high-temperature blanched tomatoes, in which the absence of PME activity during suspension preparation implied few Ca 2+ -cross-linked pectic polymers and extensive cell separation upon tissue disruption