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TEXTURAL CHANGES IN CANNED APRICOTS IN THE PRESENCE OF MOLD POLYGALACTURONASE
Author(s) -
LUH B. S.,
OZBILGIN S.,
LIU Y. K.
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb02400.x
Subject(s) - pectinase , sucrose , chemistry , food science , softening , mold , rhizopus arrhizus , brix , pectin , carica , sugar , botany , enzyme , biochemistry , materials science , biology , lipase , composite material
Several factors affecting texture of canned Blenheim apricot halves were investigated. Presence of polygalacturonase from Rhizopus arrhizus resulted in severe texture breakdown during post‐canning storage. The degree of breakdown was proportional to the amount of enzyme added. Apricot halves at optimum ripeness were canned in #303 cans with 36° Brix in‐going sucrose syrup preheated to 24, 60, 75 and 90°C respectively with or without added mold polygalacturonase. Addition of mold polygalacturonase to the cans resulted in rapid softening during the storage period. The samples treated with 36° Brix sucrose syrup at 24, 60, 75°C showed rapid decrease in firmness. The sample canned with 90°C syrup in the presence of mold polygalacturonase showed less softening during storage. Thermal effect on activity of polygalacturonase from the mold Rhizopus arrhizus on pectic acid was determined. Crude enzyme was more heat resistant than the purified enzyme. There was 13.5% residual polygalacturonase activity in the crude extract after heating at 100°C for 20 min.