The potential of enzymatic peeling of vegetables
| Autor: | Raija Ahvenainen, Marjatta Salmenkallio-Marttila, Johanna Buchert, Karin Autio, Marjaana Suutarinen, Annikka Mustranta |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2003 |
| Předmět: |
enzymes
Brassica Cellulase Cutin Suberin Botany vegetable Food science Pectinase onion carrot Nutrition and Dietetics biology peel Chemistry biology.organism_classification Solanum tuberosum biology.protein Swedish turnip Allium potato Agronomy and Crop Science Food Science Biotechnology Daucus carota |
| Zdroj: | Suutarinen, M, Mustranta, A, Autio, K, Salmenkallio-Marttila, M, Ahvenainen, R & Buchert, J 2003, ' The potential of enzymatic peeling of vegetables ', Journal of the Science of Food and Agriculture, vol. 83, no. 15, pp. 1556-1564 . https://doi.org/10.1002/jsfa.1579 |
| ISSN: | 1097-0010 0022-5142 |
| DOI: | 10.1002/jsfa.1579 |
| Popis: | Epiderms of potatoes (Solanum tuberosum cv Asterix), carrots (Daucus carota L), Swedish turnips (Brassica napus L) and onions (Allium cepa L) were isolated and their structure was studied by bright-field and epifluorescence microscopy as well as by chemical analyses. The suitability of commercial cellulase and pectinase preparations for the hydrolysis of isolated peels and whole vegetables was investigated. The enzymatic pretreatment significantly enhanced the degradation of peels of carrots and onions, whereas the hydrolysis of potato and Swedish turnip peels was very limited owing to the high cutin/suberin content on the vegetable surface. Copyright © 2003 Society of Chemical Industry |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Plný text