Articles
PRESERVATIVE CHARACTERISTICS OF ENZYMATICALLY MACERATED KIWIFRUIT
Article number
498_41
Pages
337 – 344
Language
Abstract
Components of kiwifruit extract, which are prepared generally by mechanical and/or enzymatic treatment, are very labile to light or heat exposure.
In plant tissues, the intercellular cementing portion, or middle lamella, has a high proportion of protopectin, a water-insoluble form of pectin.
Protopectinase, an enzyme that hydrolyzes or dissolves protopectin, liberates water-soluble pectin with the resultant separation of kiwifruit cells.
Enzymatically separated kiwifruit cells were tested for preservative characteristics to extend storage period and to prepare functional food material.
Here, we could show that enzymatically macerated kiwifruit tissue is more stable than mechanically treated one regarding vitamins, pigments and other components and could resist better long time preservation or heat treatment.
In plant tissues, the intercellular cementing portion, or middle lamella, has a high proportion of protopectin, a water-insoluble form of pectin.
Protopectinase, an enzyme that hydrolyzes or dissolves protopectin, liberates water-soluble pectin with the resultant separation of kiwifruit cells.
Enzymatically separated kiwifruit cells were tested for preservative characteristics to extend storage period and to prepare functional food material.
Here, we could show that enzymatically macerated kiwifruit tissue is more stable than mechanically treated one regarding vitamins, pigments and other components and could resist better long time preservation or heat treatment.
Publication
Authors
Y. Hwang, D. Lee, S. Choi, S. Lee
Keywords
kiwifruit, protopectin, protopectinase, enzymatic treatment, mechanical treatment
Online Articles (45)