ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Two commercial glucose oxidase preparations, DeeO 1500 and Fermcozyme CBB-750, were investigated for their activities and use in decreasing glucose levels in Norland and Shepody potatoes. When DeeO was added at 0.01% by weight of peeled potatoes, glucose of potato extracts of both cultivars was decreased by about 22% when the extracts were first blanched, and about 15% if not blanched, indicating the presence of some inhibitors in raw potatoes. When applied to steam-blanched potato strips, 0.10% (v/v) solution of Fermcozymc reduced glucose by 25–35%. These experiments showed a potential use of glucose oxidase as a processing aid to reduce nonenzymatic browning in potato products.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1989.tb08581.x
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