Some Properties of Partially Purified Enzyme Related to Maceration of Brined Turnip in Misozuke

Studies on Softening of Brined Vegetables Part I

Abstract

This study was carried out to clarify softening phenomena of vegetable tissues in Misozuke, and some properties of partially purified enzyme related to maceration of desalted turnip in Miso. The optimum pH and temperature for M-activity (macerating activity on desalted turnip) in the dialyzate of Miso juice were found to be 2.8-3.2 and 40-45°C, respectively. Optimum pH values of PAVR (activity of reduction in viscosity of pectic acid) and PVR (activity of reduction in viscosity of pectin) were observed to be 3.5-4.0 and 4.0-4.5, respectively. PAVR and M-activity in the dialyzed Miso juice showed parallel increase with reaction time at pH 3.3. When the Miso juice was purified partially, activities of PAVR and PVR decreased markedly as compared that of M-activity. Furthermore, microscopic observation of unicells and the increase in uronic acid following maceration suggested that M-activity mainly resulted from the action of pectinolytic enzyme.