Study on Improvement of Nutrient Value, Smell and Taste of Vegetable Tissue by Protopectinase Digestion.

Kawabata Kiyoko, Tanaka Tatsuro, Ohta Takao, Akazawa Tohru, Yamana Risaburo

doi:10.5264/eiyogakuzashi.53.183

A study to improve secondary functional properties of vegetables as food materials such as smell, taste and texture by protopectinase digestion was conducted using processed carrot and spinach leaves, which are popular vegetables, and the following results were obtained. 1) Cell walls of vegetables in vegetable paste often become decomposed when prepared by mechanical disruption. In single cell or macerated cell vegetables, cell walls are maintained relatively intact because of treatment with a cell wall maceration enzyme, protopectinase, and release of unfavorable vegetable smell is prevented. Discoloration is also prevented because effect of heat and low pH is minimal. 2) Surface tension and interfacial tension of SCV (protopectinase-digested vegetable cells) were lower than those of MDV (mechanically disrupted vegetable cells). Because of the high air- and/or oil-retaining capacity of SCV, it was suggested that SCV would be mixed well in milk, yoghurt, ice cream, soup, bread, etc. 3) Digestibility of SCV by pepsin and chymotrypsin was good. SCV was considered to be a suitable food material for infants, elderly people and patients as vitamins, dietary fiber and minerals were richly contained in the macerated vegetable cells, and to improve the nutrient value of some foods. 4) Comparatively uniform SCV cells are distributed in the food matrix to give a smooth texture. The uniformity in size of the macerated vegetable cells prevents aggregation and precipitation of food materials during food processing that often leads to reduction of the utilization efficiency of food materials. The above results strongly support the idea of utilizing SCV for improvement of secondary functional properties of green and yellow vegetables for manufacturing better foodstuffs.

Study on Improvement of Nutrient Value, Smell and Taste of Vegetable Tissue by Protopectinase Digestion.

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