内在果胶酯酶(PE)对马铃薯块茎塌陷的影响

Food Preservation Science Pub Date : 1900-01-01 DOI:10.5891/jafps.37.9

Yuichi Nakamura, M. Uchino, Hiroaki Sato, K. Takano

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引用次数: 0

摘要

本研究通过测定PE活性和果胶酯化程度来分析PE的作用。所有品种均检测到PE活性。此外，由于煮沸导致的酯化程度降低表明PE活性。聚乙烯通过沸煮过程中PG对果胶的提升作用以及果胶的脱酯化作用参与了马铃薯的质地和加工。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Effect of Intrinsic Pectinesterase (PE) for Collapse of Potato Tuber

In this study ， PE activity and the degree of pectin esterification were measured to analyze the effect of PE. PE activity was detected in all cultivars. Furthermore ， the reduction in the degree of esterification due to boiling is suggestive of PE activity. PE involved in texture and potato processing by elevate action of PG on pectin during boiling in conjunction with solubilization by deesterification of pectm.

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Food Preservation Science

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