INHIBITION OF POLYGALACTURONASE SOFTENING OF CUCUMBER PICKLES BY CALCIUM-CHLORIDE

被引：51

作者：

BUESCHER, RW ^{[1
]}

HUDSON, JM ^{[1
]}

ADAMS, JR ^{[1
]}

机构：

[1] ATKINS PICKLE CO INC,ATKINS,AR 72823

来源：

JOURNAL OF FOOD SCIENCE | 1979年 / 44卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1979.tb09143.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Cucumbers were fermented and held for 30 days in equilibrated solutions containing low NaCl (11—13° salometer) and high NaCl (18.5‐20.57deg; salometer) with and without CaCl2 and/or polygalacturonase (PG). CaCl2 and PG treatments did not interfere with fermentation. Separately, CaCl2 enhanced firmness of pickles while PG was effective in causing excessive softening. When CaCl2 was present in PG containing solutions, softening by PG was inhibited. Copyright © 1979, Wiley Blackwell. All rights reserved

引用

页码：1786 / 1787

页数：2

共 13 条

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