セルラーゼの補助酵素としての細胞分離酵素とその野菜, 果実に対する応用

概要

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The edible tissue of higher plants consists of parenchymatous cells. These cells are combined with each other by a cementing substance, particularly protopectin. When parenchyma was treated with cell separating enzyme (macerating enzyme), the tissue was degraded into individual cells owing to the docomposition of insoluble protopectin to soluble pectinic acid. Unicellular vegetables can be obtained from such vegetables as carrots, spinach, cabbage, potatoes and so on by using a cell separating enzyme. These single cell foods have the advantages of digestibility, easy preservation, eary transportation, compatible combinations, compatible mixing with seasonings, good flavors various vitamins, and easy cooking.A preparation of a cell separating enzyme, macerozyme, obtained from a strain of mold, was developed in our laboratory and the assay method of this enzyme using potato pieces was also decribed.
公益社団法人日本生物工学会の論文
1965-09-25