Pectin solubilization

Figure 4. Pectins solubilized (AUA) from parsley WIS by pure microbial endo polygalacturonases after 1, 3 and 20 hours incubation (0.5 Unit PG/40 mg WIS, pH 4.0, 40°C, shaking).

The temporal relationship between softening, pectin solubilization and depolymerization, and the appearance of endo-D-galacturonanase (EDG, E.C. 3.2.1.15) activity together strongly underscore the dominant role of these enzymes (3-11). 

It appears that the presence of monovalent salt during cooking enhanced both pectin solubilization and Ca" displacement into the liquor, and that the use of the same concentration of salt after cooking in distilled water displaced Ca " but did not increase the liquor pectin concentration. Salt-enhanced pectin solubilization required cooking, but enhanced Ca " displacement took place apart from cooking. Both consequences of the presence of salts were associated with decreased canned bean firmness. 

Both treatments had similar concentrations of liquor pectin after the Indicated cooking times. This Is consistent with other findings that the extent of pectin solubilization Is closely related to the degree of softening during cooking. 

The enhancement of tissue softening and pectin solubilization during heating caused by the presence of salts may be associated with... 

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