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The potential of enzymatic peeling of vegetables
Author(s) -
Suutarinen M,
Mustranta A,
Autio K,
SalmenkallioMarttila M,
Ahvenainen R,
Buchert J
Publication year - 2003
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.1579
Subject(s) - pectinase , daucus carota , solanum tuberosum , cellulase , chemistry , allium , brassica , suberin , cutin , food science , aroma , liliaceae , brassica oleracea , horticulture , hydrolysis , botany , enzyme , biology , cell wall , biochemistry
Epiderms of potatoes ( Solanum tuberosum cv Asterix), carrots ( Daucus carota L), Swedish turnips ( Brassica napus L) and onions ( Allium cepa L) were isolated and their structure was studied by bright‐field and epifluorescence microscopy as well as by chemical analyses. The suitability of commercial cellulase and pectinase preparations for the hydrolysis of isolated peels and whole vegetables was investigated. The enzymatic pretreatment significantly enhanced the degradation of peels of carrots and onions, whereas the hydrolysis of potato and Swedish turnip peels was very limited owing to the high cutin/suberin content on the vegetable surface. Copyright © 2003 Society of Chemical Industry