Apples sugar composition

Table 4. Sugar composition (mol%) of the xylogalacturonan fractions obtained after DEAE Sepharose anion-exchange chromatography of the Sephacryl S300 fractions I originating from RGase degraded saponified apple MHR population A (1-a and 1-Z>) and from RGase/RGAEase treated non-saponified apple MHR population A (2-a, 2-b, and 2-c).

This patent discloses the composition of an apple jam with functional properties, containing apples, sugar, and a Jerusalem artichoke extract. 

Table I shows the neutral sugar composition as estimated for pectin types A to E from ripe apples expressed as moles sugar per mole arabinose. For the pectins from unripe apples similar results were obtained. It can be seen that the neutral sugar composition for all pectin types is fairly constant with the exception of galactose. The same is true for pools a to 6 of Fig. 4 here galactose is practically only present in pool a. From these results the conclusion was derived that within the neutral sugar side chain blocks a repeating pattern is present.

Table I. Neutral sugar composition of pectins extracted from ripe and unripe apples (AIS). The capitals A-E refer to Fig. 2. The neutral sugar composition is expressed as moles sugar per mole arabinose. The values are averages of those for pectins with about the same neutral sugar content in the four extracts. Mannose was absent in all cases (1).

Sugar composition of AIS prepared from apples and canned apricots and of the pectin and hemicellulose fraction prepared from AIS (sugar composition expressed as mole %). 

Figure A. Gelfiltration chromatography of the ultrafiltration retentate from apple liquefaction juice and sugar composition of fractions in mol %.

Apple juice processing—Continued sugar composition of alcohol-insoluble solids, 231-232t sugar and glycosidic linkage... 

TABLE VI. Sugar composition (%) of apple CWM and AIR, and pectin fractions extracted with (A) cold water, (B) hot water, and (C) ammonium oxalate... 

This study is the first report of the presence of rhamnogalacturonan n in fruit-derived products with the exception of the RG-n from wine [20]. Our RG-II preparations correspond very closely to the described model [1,13], confirming the conservation of its structure among plant cell walls. The complexity of the structure and composition of RG-II with several rare sugars uneasy to identify may be one possible explanation of why this fascinating molecule remained undetected in apple juices for such a long time. 

Important intrinsic quality criteria currently determining the market potential of new apple cultivars are related to the sensory quality such as fruit firmness (crispness) and the sugar and acidity contents. On the other hand, the nutritional composition (e.g. the vitamin or antioxidant contents) is currently not used as a criterion in the choice of cultivars, neither in conventional nor in organic fruit production. The difference in the content of such components between fruit species is in most cases more relevant than between cultivars of the same species (e.g. vitamin C content of oranges versus apples). 

The influence of alcohol and sugar content in the composition of apple vermouth are shown in Tables 8.9 and 8.10, respectively. 

The viscosities of the continuous media can be expected to depend on their composition, viz., sugar and pectin content. Correlations in terms of the relative viscosity, T)r, can be used. However, the viscosity of the dilute aqueous solutions of organic acids and salts is generally not known. For relatively low magnitudes and narrow ranges of sugar concentrations such as the case of the continuous media of apple sauce and tomato concentrates, good correlations were obtained with just the pectin content as the independent variable ( 1, 44) ... 

The results of sugar analyses of the CWM and AIR (Table VI) from parallel batches of apples likewise indicate similar overall carbohydrate compositions with only small losses of pectlc substances from the CWM, a conclusion again supported by the isolation of smaller quantities of these materials on subsequent extraction. Structural studies on apple polysaccharides will be reported elsewhere. 

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