WO2008043752A2 - Method for peeling potatoes - Google Patents
Method for peeling potatoes Download PDFInfo
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- WO2008043752A2 WO2008043752A2 PCT/EP2007/060700 EP2007060700W WO2008043752A2 WO 2008043752 A2 WO2008043752 A2 WO 2008043752A2 EP 2007060700 W EP2007060700 W EP 2007060700W WO 2008043752 A2 WO2008043752 A2 WO 2008043752A2
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- potatoes
- enzyme
- skin
- pectin degrading
- degrading enzyme
- Prior art date
Links
- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 63
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 62
- 235000012015 potatoes Nutrition 0.000 title claims abstract description 52
- 238000000034 method Methods 0.000 title claims abstract description 25
- 108090000790 Enzymes Proteins 0.000 claims abstract description 60
- 102000004190 Enzymes Human genes 0.000 claims abstract description 60
- 229920001277 pectin Polymers 0.000 claims abstract description 34
- 239000001814 pectin Substances 0.000 claims abstract description 34
- 235000010987 pectin Nutrition 0.000 claims abstract description 34
- 230000000593 degrading effect Effects 0.000 claims abstract description 32
- 239000007864 aqueous solution Substances 0.000 claims description 7
- 108010059820 Polygalacturonase Proteins 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 229940088598 enzyme Drugs 0.000 description 52
- 238000011282 treatment Methods 0.000 description 17
- 239000000243 solution Substances 0.000 description 9
- AEMOLEFTQBMNLQ-YMDCURPLSA-N D-galactopyranuronic acid Chemical group OC1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-YMDCURPLSA-N 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 2
- 241000233866 Fungi Species 0.000 description 2
- 108090000604 Hydrolases Proteins 0.000 description 2
- 102000004157 Hydrolases Human genes 0.000 description 2
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 description 2
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 2
- 108010029182 Pectin lyase Proteins 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 238000011534 incubation Methods 0.000 description 2
- 108010087558 pectate lyase Proteins 0.000 description 2
- 108020004410 pectinesterase Proteins 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- GHCZTIFQWKKGSB-UHFFFAOYSA-N 2-hydroxypropane-1,2,3-tricarboxylic acid;phosphoric acid Chemical compound OP(O)(O)=O.OC(=O)CC(O)(C(O)=O)CC(O)=O GHCZTIFQWKKGSB-UHFFFAOYSA-N 0.000 description 1
- 108010013043 Acetylesterase Proteins 0.000 description 1
- 241000833485 Agria Species 0.000 description 1
- 229920000189 Arabinogalactan Polymers 0.000 description 1
- 101000709143 Aspergillus aculeatus Rhamnogalacturonate lyase A Proteins 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 108010059892 Cellulase Proteins 0.000 description 1
- AEMOLEFTQBMNLQ-AQKNRBDQSA-N D-glucopyranuronic acid Chemical compound OC1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-AQKNRBDQSA-N 0.000 description 1
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 1
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 1
- 241001303048 Ditta Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 108010093031 Galactosidases Proteins 0.000 description 1
- 102000002464 Galactosidases Human genes 0.000 description 1
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241001672767 Godiva Species 0.000 description 1
- 241000408710 Hansa Species 0.000 description 1
- 241001446459 Heia Species 0.000 description 1
- SHZGCJCMOBCMKK-PQMKYFCFSA-N L-Fucose Natural products C[C@H]1O[C@H](O)[C@@H](O)[C@@H](O)[C@@H]1O SHZGCJCMOBCMKK-PQMKYFCFSA-N 0.000 description 1
- SHZGCJCMOBCMKK-DHVFOXMCSA-N L-fucopyranose Chemical compound C[C@@H]1OC(O)[C@@H](O)[C@H](O)[C@@H]1O SHZGCJCMOBCMKK-DHVFOXMCSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 102100036617 Monoacylglycerol lipase ABHD2 Human genes 0.000 description 1
- 101000728666 Neurospora crassa (strain ATCC 24698 / 74-OR23-1A / CBS 708.71 / DSM 1257 / FGSC 987) Putative rhamnogalacturonase Proteins 0.000 description 1
- 208000025174 PANDAS Diseases 0.000 description 1
- 208000021155 Paediatric autoimmune neuropsychiatric disorders associated with streptococcal infection Diseases 0.000 description 1
- 240000000220 Panda oleosa Species 0.000 description 1
- 235000016496 Panda oleosa Nutrition 0.000 description 1
- 241000245063 Primula Species 0.000 description 1
- 235000000497 Primula Nutrition 0.000 description 1
- 241000109463 Rosa x alba Species 0.000 description 1
- 235000005073 Rosa x alba Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- AEMOLEFTQBMNLQ-BKBMJHBISA-N alpha-D-galacturonic acid Chemical group O[C@H]1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-BKBMJHBISA-N 0.000 description 1
- 125000000539 amino acid group Chemical group 0.000 description 1
- 235000019312 arabinogalactan Nutrition 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 239000007853 buffer solution Substances 0.000 description 1
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 1
- 229940106157 cellulase Drugs 0.000 description 1
- 238000007257 deesterification reaction Methods 0.000 description 1
- 238000012217 deletion Methods 0.000 description 1
- 230000037430 deletion Effects 0.000 description 1
- 108010091371 endoglucanase 1 Proteins 0.000 description 1
- 108010091384 endoglucanase 2 Proteins 0.000 description 1
- 108010092450 endoglucanase Z Proteins 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- WQMLFJWIKARBFW-BKKMTDGVSA-N evomonoside Chemical group O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@@H]1C[C@@H](CC[C@H]2[C@]3(CC[C@@H]([C@@]3(C)CC[C@H]32)C=2COC(=O)C=2)O)[C@]3(C)CC1 WQMLFJWIKARBFW-BKKMTDGVSA-N 0.000 description 1
- 229940097043 glucuronic acid Drugs 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 229940030980 inova Drugs 0.000 description 1
- 238000003780 insertion Methods 0.000 description 1
- 230000037431 insertion Effects 0.000 description 1
- 238000010297 mechanical methods and process Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- ADIMAYPTOBDMTL-UHFFFAOYSA-N oxazepam Chemical compound C12=CC(Cl)=CC=C2NC(=O)C(O)N=C1C1=CC=CC=C1 ADIMAYPTOBDMTL-UHFFFAOYSA-N 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 239000008363 phosphate buffer Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 108010035322 rhamnogalacturonan acetylesterase Proteins 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
- C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
- C12Y302/01015—Polygalacturonase (3.2.1.15)
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/57—Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs
Definitions
- the present invention relates to a method for peeling potatoes using at least one pectin degrading enzyme.
- the present invention relates to a method for peeling potatoes, comprising: a) perforating the skin of potatoes to be peeled; b) treating said potatoes with an aqueous solution of at least one pectin degrading enzyme; and c) removing the skin from said potatoes; wherein step a) is performed before or simultaneously with step b), and step b) is performed before or simultaneously with step c).
- Pectins are naturally occurring heteropolysaccharides composed primarily of a backbone of (1 ,4)-linked alpha-D-galacturonic acid units interrupted by (1 ,2)-linked alpha-L-rhamnose residues.
- the carboxyl groups of the galacturonic acid units are partly esterified by methanol.
- the degree of methyl-esterification of potato pectin is usually around 60%.
- Side chains of neutral sugars are bound to the backbone, especially at the rhamnose rich regions. Side chains are predominantly made up of galactan, arabinan and arabinogalactans, mainly attached to the C-4 position of rhamnose residues, although attachment to C-2 and C-3 positions of galacturonic acid units may also occur. Side chains may also include other sugars, such as D-glucose, D-xylose, D-mannose, L-fucose and glucuronic acid.
- a pectin degrading enzyme according to the invention may be any enzyme capable of degrading pectin.
- Enzymes capable of degrading pectin include enzymes that are capable of hydrolysing bonds between galacturonic acid residues, such as e.g. polygalacturonase (EC 3.2.1.15), pectin lyase (EC 4.2.2.10), and pectate lyase (EC 4.2.2.2); enzymes capable of deesterification of galacturonic acid units, such as e.g. pectinesterase (EC 3.1.1.11 ) and acetylesterase (EC 3.1.1.16).
- Other pectin degrading enzymes include e.g.
- rhamnogalacturonan hydrolase categorised in group EC 3.2.1
- rhamnogalacturonan lyase categorised in group EC 4.2.2
- rhamnogalacturonan acetylesterase categorised in group EC 3.1.1
- endo-xylogalacturonan hydrolase categorised in group EC 3.2.1
- endo-alpha- arabinanase EC 3.2.1.99
- endo-beta-galactanase EC 3.2.1.89
- alpha-arabinofuranosidase EC 3.2.1.55
- galactosidase EC 3.2.1.23
- At least one pectin degrading enzyme is used, such as e.g one pectin degrading enzyme, or two or more pectin degrading enzymes.
- at least one pectin degrading enzyme may be used in combination with other enzymes, e.g. cellulase (EC 3.2.1.4).
- EC Enzyme Commission numbers refer to the enzyme categorisation of the Nomenclature Committee of the International Union of Biochemistry and Molecular Biology (IUBMB).
- a pectin degrading enzyme may be obtained from any source such as a plant, microorganism, or animal.
- a pectin degrading enzyme is preferably obtained from a microbial source, such as a bacterium or a fungus, e.g., a filamentous fungus or yeast and may be obtained by techniques conventionally used in the art.
- a pectin degrading enzyme may be purified.
- purified covers enzyme protein free from components from the organism from which it is derived.
- purified also covers enzyme protein free from components from the native organism from which it is obtained, this is also termed “essentially pure” enzyme and may be particularly relevant for enzymes which are naturally occurring and which have not been modified genetically, such as by deletion, substitution or insertion of one or more amino acid residues.
- a pectin degrading enzyme may be purified, viz. only minor amounts of other proteins being present.
- the expression "other proteins” relate in particular to other enzymes.
- the term “purified” as used herein also refers to removal of other components, particularly other proteins and most particularly other enzymes present in the cell of origin of the pectin degrading enzyme.
- a pectin degrading enzyme may be "substantially pure", i.e. substantially free from other components from the organism in which it is produced, e.g., a host organism for recombinantly produced enzyme.
- the enzyme is at least 75% (w/w) pure, more preferably at least 80%, 85%, 90% or even at least 95% pure.
- a pectin degrading enzyme is an at least 98% pure enzyme protein preparation.
- potatoes are immersed in an aqueous solution of at least one purified pectin degrading enzyme.
- the aqueous solution of at least one pectin degrading enzyme according to the invention may comprise additional components, e.g. salts, bases, and/or acids, e.g. to ensure proper conditions for enzyme activity, such as pH and ionic strength.
- pH of the solution may e.g. be between pH 3 and 9, such as between pH 4 and 8, or between pH 5 and 7.
- a potato according to the present invention is a tuber of the potato plant (Solanum tuberosum) and may be of any variety.
- Potato varieties include, but are not limited to, Agata, Agria, Alex, Amadeus, Arno, Artana, Asparges, Asva, Atlantic, Balanse, Berber, Bintje, Burren, CaIIa, Carrera, Centennial Russet, DaIi, Danva, Desiree, Ditta, Exempla, Exquisa, Fakse, Filea, Folva, Fontane, Godiva, Green Mountain, Hamlet, Hanna, Hansa, HeIa, Imperia, Inova, Irish Cobbler "BC”, Jaerla , Jutlandia, Kardal, Kardent, Karida, Karnico, Kennebec, Kenva, Keswick “NB 1", King Edward, Kuras, Lady Rosetta, Laura, Liva, Marabel, Marion, Mercury, Milva Revelino, Minea, Nicola,
- the skin of potatoes is perforated to facilitate the access of the aqueous solution of pectin degrading enzyme to the underside of the skin.
- Perforation may be achieved by any suitable method known in the art e.g. with needles, by scoring, cutting, or otherwise penetrating the skin without excessive damage to the potato. Treatment with pectin degrading enzyme
- potatoes are treated with an aqueous solution of at least one pectin degrading enzyme.
- the treatment may be carried out by any method suitable to bring the potatoes into contact with the enzyme solution, e.g. by immersing the potatoes in the enzyme solution, by spraying the enzyme solution onto the potatoes, or by sprinkling the potatoes with the enzyme solution.
- the treatment with enzyme solution may be carried out simultaneously with the perforation of the skin of the potatoes, e.g. by perforating the potatoes when they are immersed in enzyme solution, and the potatoes may be left in contact with the enzyme solution after perforation for sufficient time to achieve the desired effect.
- the treatment with enzyme solution may also be conducted after the skin has been perforated.
- the treatment may be conducted at any temperature whereat the enzyme is active, e.g. usually in the range from 5 to 70 0 C, such as from 10 to 60 0 C, from 10 to 50°C, or from 20 0 C to 50°C.
- the effect of the enzyme treatment is to loosen the skin to facilitate removal of the skin by gentle mechanical treatment.
- the mechanical treatment needed to peel potatoes in the method of the invention is gentler than during conventional peeling of potatoes since the skin has been loosened by the perforation and enzymatic treatment and consequently the loss of potato material with the skin, peeling loss, may be reduced.
- the skin of potatoes is removed.
- the skin may be removed by any suitable method known in the art, e.g. by mechanically rubbing potatoes with any suitable device, e.g. brushes, and/or by steam treatment.
- the potatoes may be heat treated before treatment with the at least one pectin degrading enzyme, e.g. before, during or after the skin is being perforated, to facilitate the loosening of the skin and/or to improve the oxidative and microbiological stability of the potatoes during and/or after the enzymatic treatment.
- Heating may be carried out by any suitable method, e.g. by treatment of potatoes with steam, by immersing the potatoes in hot water, by sprinkling or spraying potatoes with hot water, or by treatment of the potatoes with hot air. If hot water is used it may e.g. have a temperature of between 60 and 100 0 C, such as between 80 and 100°C, or between 85 and 95°C.
- Example 1
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- General Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
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- Genetics & Genomics (AREA)
- General Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
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- Preparation Of Fruits And Vegetables (AREA)
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Abstract
The present invention relates to a method for peeling potatoes using a pectin degrading enzyme.
Description
METHOD FOR PEELING POTATOES
TECHNICAL FIELD
The present invention relates to a method for peeling potatoes using at least one pectin degrading enzyme.
BACKGROUND OF THE INVENTION
Industrial peeling of potatoes is usually performed by mechanical methods or by steam treatment. Since these are rather harsh treatments a considerable amount of potato material adheres to the skin and is lost by removal with the skin. When steam peeling is used peeling losses is typically in the range 25-40%. Treating intact potatoes with pectin degrading enzymes has not been effective in removing or loosening potato skin (Suutarinen et al., J. Sci. Agric. 83 (2003) 1556-1564). There is a desire for methods to facilitate skin removal from potatoes with reduced loss of potato material.
SUMMARY OF THE INVENTION
The present inventors have found that perforating the skin of potatoes and treating the potatoes with pectin degrading enzymes results in loosening of the skin and a reduced peeling loss during subsequent peeling of the potatoes. Consequently, the present invention relates to a method for peeling potatoes, comprising: a) perforating the skin of potatoes to be peeled; b) treating said potatoes with an aqueous solution of at least one pectin degrading enzyme; and c) removing the skin from said potatoes; wherein step a) is performed before or simultaneously with step b), and step b) is performed before or simultaneously with step c).
DETAILED DISCLOSURE OF THE INVENTION
Pectin degrading enzyme
Pectins are naturally occurring heteropolysaccharides composed primarily of a backbone of (1 ,4)-linked alpha-D-galacturonic acid units interrupted by (1 ,2)-linked alpha-L-rhamnose residues. The carboxyl groups of the galacturonic acid units are partly esterified by methanol. The degree of methyl-esterification of potato pectin is usually around 60%. Side chains of neutral sugars are bound to the backbone, especially at the rhamnose rich regions. Side chains are predominantly made up of galactan, arabinan and arabinogalactans, mainly
attached to the C-4 position of rhamnose residues, although attachment to C-2 and C-3 positions of galacturonic acid units may also occur. Side chains may also include other sugars, such as D-glucose, D-xylose, D-mannose, L-fucose and glucuronic acid.
A pectin degrading enzyme according to the invention may be any enzyme capable of degrading pectin. Enzymes capable of degrading pectin include enzymes that are capable of hydrolysing bonds between galacturonic acid residues, such as e.g. polygalacturonase (EC 3.2.1.15), pectin lyase (EC 4.2.2.10), and pectate lyase (EC 4.2.2.2); enzymes capable of deesterification of galacturonic acid units, such as e.g. pectinesterase (EC 3.1.1.11 ) and acetylesterase (EC 3.1.1.16). Other pectin degrading enzymes include e.g. rhamnogalacturonan hydrolase (categorised in group EC 3.2.1 ), rhamnogalacturonan lyase (categorised in group EC 4.2.2), rhamnogalacturonan acetylesterase (categorised in group EC 3.1.1 ), endo-xylogalacturonan hydrolase (categorised in group EC 3.2.1 ), endo-alpha- arabinanase (EC 3.2.1.99), endo-beta-galactanase (EC 3.2.1.89), alpha-arabinofuranosidase (EC 3.2.1.55), and galactosidase (EC 3.2.1.23). In the method of the invention at least one pectin degrading enzyme is used, such as e.g one pectin degrading enzyme, or two or more pectin degrading enzymes. In the method of the invention at least one pectin degrading enzyme may be used in combination with other enzymes, e.g. cellulase (EC 3.2.1.4). EC (Enzyme Commission) numbers refer to the enzyme categorisation of the Nomenclature Committee of the International Union of Biochemistry and Molecular Biology (IUBMB).
The source of enzyme is not critical for use in the methods of the present invention. Accordingly, a pectin degrading enzyme may be obtained from any source such as a plant, microorganism, or animal. A pectin degrading enzyme is preferably obtained from a microbial source, such as a bacterium or a fungus, e.g., a filamentous fungus or yeast and may be obtained by techniques conventionally used in the art.
In the process of the invention a pectin degrading enzyme may be purified. The term "purified" as used herein covers enzyme protein free from components from the organism from which it is derived. The term "purified" also covers enzyme protein free from components from the native organism from which it is obtained, this is also termed "essentially pure" enzyme and may be particularly relevant for enzymes which are naturally occurring and which have not been modified genetically, such as by deletion, substitution or insertion of one or more amino acid residues.
Accordingly, a pectin degrading enzyme may be purified, viz. only minor amounts of other proteins being present. The expression "other proteins" relate in particular to other enzymes.
The term "purified" as used herein also refers to removal of other components, particularly other proteins and most particularly other enzymes present in the cell of origin of the pectin degrading enzyme. A pectin degrading enzyme may be "substantially pure", i.e. substantially free from other components from the organism in which it is produced, e.g., a host organism for recombinantly produced enzyme. Preferably, the enzyme is at least 75% (w/w) pure, more preferably at least 80%, 85%, 90% or even at least 95% pure. In a still more preferred embodiment a pectin degrading enzyme is an at least 98% pure enzyme protein preparation.
In one embodiment of the invention potatoes are immersed in an aqueous solution of at least one purified pectin degrading enzyme.
The aqueous solution of at least one pectin degrading enzyme according to the invention may comprise additional components, e.g. salts, bases, and/or acids, e.g. to ensure proper conditions for enzyme activity, such as pH and ionic strength. pH of the solution may e.g. be between pH 3 and 9, such as between pH 4 and 8, or between pH 5 and 7.
Potato
A potato according to the present invention is a tuber of the potato plant (Solanum tuberosum) and may be of any variety. Potato varieties include, but are not limited to, Agata, Agria, Alex, Amadeus, Arno, Artana, Asparges, Asva, Atlantic, Balanse, Berber, Bintje, Burren, CaIIa, Carrera, Centennial Russet, DaIi, Danva, Desiree, Ditta, Exempla, Exquisa, Fakse, Filea, Folva, Fontane, Godiva, Green Mountain, Hamlet, Hanna, Hansa, HeIa, Imperia, Inova, Irish Cobbler "BC", Jaerla , Jutlandia, Kardal, Kardent, Karida, Karnico, Kennebec, Kenva, Keswick "NB 1", King Edward, Kuras, Lady Rosetta, Laura, Liva, Marabel, Marion, Mercury, Milva Revelino, Minea, Nicola, Norchip, Norgold Russet "BC", Norland, Octavia, Oleva, Panda, Posmo, Primula, Producent, Raja, Raja Bonanza, Red Pontiac, Red Warba, Revelino, Russet Burbank , Sava, Sebago, Secura, Senator, Seresta, Shepody, Sibu, Sieglinde, Sirtema, Stefano, Superior, Sydens Dronning, Symfonia, Tertus, Timate, Tivoli, Torva, Ukama, Victoria, Vivaldi, and White Rose.
Perforating the skin of potatoes
In the method of the invention the skin of potatoes is perforated to facilitate the access of the aqueous solution of pectin degrading enzyme to the underside of the skin. Perforation may be achieved by any suitable method known in the art e.g. with needles, by scoring, cutting, or otherwise penetrating the skin without excessive damage to the potato.
Treatment with pectin degrading enzyme
In the method according to the invention potatoes are treated with an aqueous solution of at least one pectin degrading enzyme. The treatment may be carried out by any method suitable to bring the potatoes into contact with the enzyme solution, e.g. by immersing the potatoes in the enzyme solution, by spraying the enzyme solution onto the potatoes, or by sprinkling the potatoes with the enzyme solution. The treatment with enzyme solution may be carried out simultaneously with the perforation of the skin of the potatoes, e.g. by perforating the potatoes when they are immersed in enzyme solution, and the potatoes may be left in contact with the enzyme solution after perforation for sufficient time to achieve the desired effect. The treatment with enzyme solution may also be conducted after the skin has been perforated. The treatment may be conducted at any temperature whereat the enzyme is active, e.g. usually in the range from 5 to 700C, such as from 10 to 600C, from 10 to 50°C, or from 200C to 50°C.
The effect of the enzyme treatment is to loosen the skin to facilitate removal of the skin by gentle mechanical treatment. The mechanical treatment needed to peel potatoes in the method of the invention is gentler than during conventional peeling of potatoes since the skin has been loosened by the perforation and enzymatic treatment and consequently the loss of potato material with the skin, peeling loss, may be reduced.
Removal of skin
According to the method of the invention the skin of potatoes is removed. The skin may be removed by any suitable method known in the art, e.g. by mechanically rubbing potatoes with any suitable device, e.g. brushes, and/or by steam treatment.
Heat treatment
The potatoes may be heat treated before treatment with the at least one pectin degrading enzyme, e.g. before, during or after the skin is being perforated, to facilitate the loosening of the skin and/or to improve the oxidative and microbiological stability of the potatoes during and/or after the enzymatic treatment. Heating may be carried out by any suitable method, e.g. by treatment of potatoes with steam, by immersing the potatoes in hot water, by sprinkling or spraying potatoes with hot water, or by treatment of the potatoes with hot air. If hot water is used it may e.g. have a temperature of between 60 and 1000C, such as between 80 and 100°C, or between 85 and 95°C.
Example 1
12 groups of potatoes each containing 4 large potatoes of Bintje variety (approx. 800-1000 g) were weighed and in 6 groups the skin was perforated by puncturing/piercing using a needle bench. Each group of potatoes were placed in a beaker in approx 1 L 0.05M citrate- phosphate buffer pH 6.0 (potatoes are completely covered with buffer solution) with or without enzyme (Pectinex Ultra SP-L, a pectin degrading enzyme complex, Novozymes A/S, Bagsvaerd, Denmark) as detailed in Table 1. The potatoes were incubated for 20 hours at 400C. After incubation the water was drained and the potatoes were peeled by gentle rubbing. The peeled potatoes were weighed. The amount of peel removed was evaluated visually and peeling loss was calculated as (g fresh weight - g peeled weight)/(g fresh weight)*100. The results are given in Table 1.
Table 1
Example 2
Treatment of potatoes was conducted as in example 1 except that all potatoes were perforated and different incubation times and enzyme concentrations were used as detailed in Table 2. Results are shown in Table 2.
Table 2
Claims
1. A method for peeling potatoes, comprising: a) perforating the skin of potatoes to be peeled; b) treating said potatoes with an aqueous solution of at least one pectin degrading enzyme; and c) removing the skin from said potatoes; wherein step a) is performed before or simultaneously with step b), and step b) is performed before or simultaneously with step c).
2. The method of claim 1 wherein the at least one pectin degrading enzyme is a polygalacturonase.
3. The method of any of the preceding claims wherein potatoes are treated with at least one purified pectin degrading enzyme in step b).
4. The method of any of the preceding claims wherein said potatoes are heat treated before, during or after step a).
5. The method of any of the preceding claims wherein said potatoes are heat treated before, during or after step b).
6. The method of any of claims 4 or 5 wherein said heat treatment is performed by treating said potatoes with steam.
7. The method of any of the preceding claims wherein said potatoes are immersed in an aqueous solution of at least one pectin degrading enzyme in step b).
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DKPA200601323 | 2006-10-12 | ||
| DKPA200601323 | 2006-10-12 |
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| WO2008043752A2 true WO2008043752A2 (en) | 2008-04-17 |
| WO2008043752A3 WO2008043752A3 (en) | 2008-10-09 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/EP2007/060700 WO2008043752A2 (en) | 2006-10-12 | 2007-10-09 | Method for peeling potatoes |
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| WO (1) | WO2008043752A2 (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3950556A (en) * | 1974-01-24 | 1976-04-13 | The United States Of America As Represented By The Secretary Of Agriculture | Process for peeling fruits and vegetables |
| DD135322A3 (en) * | 1974-05-09 | 1979-05-02 | Willy Bock | METHOD FOR PRODUCING DRY PRODUCTS FROM POTATOES |
| EP0182434A1 (en) * | 1984-11-13 | 1986-05-28 | Goudsche Machinefabriek B.V. | A steam peeling apparatus |
| EP0776614A2 (en) * | 1991-04-23 | 1997-06-04 | Sunkist Growers, Inc. | Apparatus and method for peeling fresh fruit |
| EP0875157A1 (en) * | 1997-04-21 | 1998-11-04 | Martin Scholten Productions | Arrangement for the industrial peeling of patatoes and similar produce. |
| US5843508A (en) * | 1996-03-08 | 1998-12-01 | Utz Quality Foods, Inc. | Potato peeling system |
-
2007
- 2007-10-09 WO PCT/EP2007/060700 patent/WO2008043752A2/en active Application Filing
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3950556A (en) * | 1974-01-24 | 1976-04-13 | The United States Of America As Represented By The Secretary Of Agriculture | Process for peeling fruits and vegetables |
| DD135322A3 (en) * | 1974-05-09 | 1979-05-02 | Willy Bock | METHOD FOR PRODUCING DRY PRODUCTS FROM POTATOES |
| EP0182434A1 (en) * | 1984-11-13 | 1986-05-28 | Goudsche Machinefabriek B.V. | A steam peeling apparatus |
| EP0776614A2 (en) * | 1991-04-23 | 1997-06-04 | Sunkist Growers, Inc. | Apparatus and method for peeling fresh fruit |
| US5843508A (en) * | 1996-03-08 | 1998-12-01 | Utz Quality Foods, Inc. | Potato peeling system |
| EP0875157A1 (en) * | 1997-04-21 | 1998-11-04 | Martin Scholten Productions | Arrangement for the industrial peeling of patatoes and similar produce. |
Non-Patent Citations (1)
| Title |
|---|
| SUUTARINEN M ET AL: "The potential of enzymatic peeling of vegetables." JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol. 83, no. 15, December 2003 (2003-12), pages 1556-1564, XP002492539 ISSN: 0022-5142 cited in the application * |
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|---|---|
| WO2008043752A3 (en) | 2008-10-09 |
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