Effects of commercial pectolytic and cellulolytic enzyme preparations on the apple cell wall

The action of three different commercial enzyme combinations on apple cell wall material has been examined in a model system under conditions of mash and pomace treatment by using an alcohol-insoluble substance prepared from apples. A part of the total dietary fiber, for example, galacturonan (pecti n), appeared in the soluble fraction after enzymatic mash treatment. The so luble fraction increased intensely during pomace treatment. Furthermore, en zyme actions caused a change in the water-binding capacity of residues as w ell as changes in the monosaccharide composition and in the molecular weigh t distribution of saccharides in filtrates (soluble parts). The extent of d ecomposition of cell wall material and the increase of soluble oligomeric a nd/or polymeric dietary fiber components are caused by both the composition (pectinases, cellulases, and hemicellulases) and the activities of the enz yme preparations. The model experiments allow an insight into the reactions occurring during enzyme action on the plant cell wall, for example, during apple juice production using pectolytic and cellulolytic enzyme preparatio ns.