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Enzymatic Maceration of Vegetables with Protopectinases
Author(s) -
NAKAMURA TAKASHI,
HOURS ROQUE A.,
SAKAI TAKUO
Publication year - 1995
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.1365-2621.1995.tb09805.x
Subject(s) - maceration (sewage) , pectin , chemistry , spinach , food science , pectinase , pectin lyase , pepper , enzyme , depolymerization , mesophile , biochemistry , biology , bacteria , organic chemistry , materials science , composite material , genetics
Protopectinases (PPases) are a heterogeneous group of enzymes that solubilize pectin from the insoluble protopectin in plant tissues by restricted depolymerization. Various PPases have been reported with different pectin solubilizing activities depending on the substrate. We studied the macerating properties of some PPases on potato, carrot, garland chrysanthemum, garlic, ginger, spinach, and red pepper. Crude culture filtrate from Trichosporon penicillatum SNO‐3, containing PPase‐SE, was most effective for maceration of potatoes, and the PPase‐B from Bacillus sub‐tilis IF0 12113 was most effective for carrots. Enzyme concentration, pH, reaction time, and rate of shaking affected the yield of single cells.