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Reduction of Glucose Content in Potatoes with Glucose Oxidase
Author(s) -
LOW N.,
JIANG Z.,
OORAIKUL B.,
DOKHANI S.,
PALCIC M. M.
Publication year - 1989
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.1365-2621.1989.tb08581.x
Subject(s) - browning , glucose oxidase , chemistry , blanching , food science , cultivar , biochemistry , enzyme , botany , biology
Two commercial glucose oxidase preparations, DeeO 1500 and Fermcozyme CBB‐750, were investigated for their activities and use in decreasing glucose levels in Norland and Shepody potatoes. When DeeO was added at 0.01% by weight of peeled potatoes, glucose of potato extracts of both cultivars was decreased by about 22% when the extracts were first blanched, and about 15% if not blanched, indicating the presence of some inhibitors in raw potatoes. When applied to steam‐blanched potato strips, 0.10% (v/v) solution of Fermcozymc reduced glucose by 25–35%. These experiments showed a potential use of glucose oxidase as a processing aid to reduce nonenzymatic browning in potato products.