Visualizing enzyme infusion into apple tissue.
Enzymes traditionally used in food processing are applied to ground or macerated tissue with little or no retention of cellular structure. More recently developed applications use enzymes to selectively alter tissue properties while retaining some structure. Process development has been hindered by the lack of conclusive evidence showing that enzyme infusion into plant tissue pieces is possible. This study provides direct evidence that such infusion is possible by using fluorescence microscopy to monitor vacuum infusion of fluorescein-labeled alpha-amylase into apple cubes. This method is generally applicable to any plant or animal tissue and to any macromolecule capable of derivatization.
Culver
C A
CA
Department of Food Science and Nutrition, University of Minnesota, St. Paul, Minnesota 55108, USA. cathy.culver@pepsi.com
Bjurlin
M A
MA
Fulcher
R G
RG
D001709:Biotechnology; D004798:Enzymes / Q000008:administration & dosage*; D008856:Microscopy, Fluorescence; D019685:Rosales; D000516:alpha-Amylases / Q000378:metabolism*
D004798:Enzymes; D000516:alpha-Amylases