ジャガイモの加工性に対する内在ペクチンエステラーゼ（PE）の作用について
2011 年 37 巻 1 号 p. 9-12
詳細
2011 年 37 巻 1 号 p. 9-12
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 pectin.
