Studies on the alcohol-insoluble solids of Chico III and Homestead-24 tomatoes

Enzymatic cell wall degradation of high‐pressure‐homogenized tomato puree and its effect on lycopene bioaccessibility

“…These results are in agreement with previous studies reporting a reduced viscosity of tomato juices on adding cellulases and pectinases . These authors established that polymeric compounds such as pectin and cellulose contribute majorly to the consistency of tomato juices.…”

Rheological Properties and Conformation of Tomato Paste Pectins, Citrus and Apple Pectins

“…Their results showed an increase in viscosity after pronase treatment while cellulase and pectinase caused a decrease in viscosity. Brown and Stein (1977) also showed that AIS were highest in the pear-shaped tomato cultivars and lowest in the round tomato cultivars. Foda and McCollum (1970) also in their studies on the viscosity of tomato juice showed that tomato cellulose as well as water-soluble solids significantly affected viscosity of tomato juice.…”

“…Alcohol insoluble solids (AIS) were shown to be responsible to a large extent for the consistency of pureed tomato products (Kertesz and McColloch, 1950). By treating alcohol-insoluble solids from fresh tomatoes with the enzymes, pronase, cellulase and pectinase, Brown and Stein (1977) attempted to show the importance of proteins, pectins and cellulose in tomato paste viscosity. Their results showed an increase in viscosity after pronase treatment while cellulase and pectinase caused a decrease in viscosity.…”

Pectin‐Protein Interaction in Tomato Products

“…They insisted that the high molecular polymers associated with the insoluble solids contributed to the consistency of tomato juice. Brown and Stein (1977) also suggested that interactions among cellulose, pectins and proteins affected the theological characteristics of tomato juice. However, their pronase treatment showed an increase in the consistency of tomato juice while pectinase and cellulase decreased it.…”