20-3 |
Use of exogenous pectin methylesterase to improve fruit texture |
L. LOCKE, Novozymes, North America Inc., 77 Pery Chapel Church Rd., Franklinton, NC 27524 Pectin esterase is used for in situ demethylation of the fruit's own pectin. The demethylated pectin combines with added calcium (Ca++) to build a calcium-pectin matrix and so strengthens the cell wall of the fruit. Freezing and thawing, mechanical stress from pumping and mixing, and heat from cooking and baking, can affect the integrity of fruit, resulting in fewer and less intact fruit pieces in the final fruit preparation. Pectin esterase, such as Novozymes' NovoShape, used as an enzymatic processing aid, has been shown to decrease damage caused by handling and processing, and minimize the loss of valuable fruit. Using pectin esterase has been shown to improve fruit shape and structure, as well as increase drain weight and the number of fruit pieces in the final product. Pectin esterase has been successfully used to improve the firmness, fruit piece integrity, and yield of most processed fruits, including, but not limited to: strawberries, apples, cherries (both sweet and tart), mangoes, bananas, peaches, apricots, tomatoes, blueberries and various cane berries. Pectin esterase works with many forms of fruit, such as individually quick frozen, bulk frozen and previously canned. It has also been successfully used many processing methods, including canning, drying, remanufacturing, individually quick freezing, high pressure sterilization, and bulk pack freezing. This presentation will address many of the conditions and methods where the enzyme has been shown to be effective.
Session 20, Enzymes in fruit and vegetable processing
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