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Pectinesterase Activity, Pectin Methylation, and Texture Changes During Storage of Blanched Cucumber Slices
Author(s) -
McFEETERS R. F.,
FLEMING H. P.,
THOMPSON R. L
Publication year - 1985
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.1365-2621.1985.tb13309.x
Subject(s) - pectin , pectinesterase , chemistry , methylation , food science , brine , biochemistry , pectinase , organic chemistry , enzyme , gene
Pectin methylation in blanched cucumber slices after 6 months’storage in acid brine (pH 3.7) ranged from 9% (no blanch) to 48% (99°C, 3 min blanch). An 81°C blanch caused complete pectinesterase inactivation, but 15 ‐ 20% reactivation occurred during storage. After a 99°C blanch, only slight reactivation was observed. Pectinesterase was not inactivated at 66°C or less, but up to 85% of the activity was lost during storage. Firmness changes were complex. A clear relationship between pectin methylation and firmness changes was not observed. A 66 or 81°C blanch resulted in best firmness retention. Calcium ion was very effective in prevention of firmness loss regardless of the extent of pectin methylation.