Softening of Cucumber Pickles by Cx‐Cellulase and Its Inhibition by Calcium
- 1 May 1984
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 49 (3) , 954-955
- https://doi.org/10.1111/j.1365-2621.1984.tb13251.x
Abstract
The effects of polygalacturonase free Cx‐cellulase alone or in combination with CaCl2 on softening of cucumber pickles during brine storage were examined. Treating Cx‐cellulase preparations with urea eliminated polygalacturonase activity. Pickles exposed to Cx‐cellulase remained firm for 4 months. After 4 months, Cx‐cellulase mediated softening became apparent. Calcium substantially increased firmness. Cx‐cellulase did not reduce the level of firmness attained in pickles exposed to calcium during 12 months of storage.Keywords
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