Modification of cell wall polysaccharides during retting of cassava roots - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Accéder directement au contenu
Article Dans Une Revue Food Chemistry Année : 2016

Modification of cell wall polysaccharides during retting of cassava roots

Résumé

Retting is an important step in traditional cassava processing that involves tissue softening of the roots to transform the cassava into flour and various food products. The tissue softening that occurs during retting was attributed to the degradation of cell wall pectins through the action of pectin-methylesterase and pectate-lyase that possibly originated from a microbial source or the cassava plant itself. Changes in cell wall composition were investigated during retting using chemical analysis, specific glycanase degradation and immuno-labelling of cell wall polysaccharides. Pectic 1,4-beta-D-galactan was the main cell wall polysaccharide affected during the retting of cassava roots. This result suggested that better control of pectic galactan degradation and a better understanding of the degradation mechanism by endogenous endo-galactanase and/or exogenous microbial enzymes might contribute to improve the texture properties of cassava products.
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Dates et versions

hal-02639441 , version 1 (28-05-2020)

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Citer

Guillaume Legrand Ngolong Ngea, Fabienne Guillon, Jean Justin Essia Ngang, Estelle Bonnin, Brigitte Bouchet, et al.. Modification of cell wall polysaccharides during retting of cassava roots. Food Chemistry, 2016, 213, pp.402 - 409. ⟨10.1016/j.foodchem.2016.06.107⟩. ⟨hal-02639441⟩

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