Importance of Tomato Enzymes and Inactivation by Thermal/Non Thermal Processing

Year 2014, Volume: 12 Issue: 4, 58 - 67, 01.12.2014

Seda Ersus Bilek Atiye Yayğaz

Abstract

Pectin methylesterase PME , polygalacturonase PG and lipoxygenase LOX are the most important enzymes in tomatoes Solanum lycopersicum and in tomato processing. PME is generally chosen as an indicator enzyme for thermal processing due to its highest thermal stability. Pectolytic enzymes have great impact on texture, viscosity, color stability, clarity and efficiency of the product. LOX activity catalyses the essential fatty acids oxidation which causes off-flavor compounds in tomato and tomato products. Hence, enzyme properties in tomatoes and effects of enzymes on quality of tomato products will be summarized, in addition effect of thermal and non thermal processing on enzyme inactivation will be overviewed

Keywords

Tomato, Enyzme inactivation, Thermal/non thermal processing, Quality

Domateste Bulunan Enzimlerin Önemi ve Isıl/Isıl Olmayan Teknolojilerle İnaktivasyonu

Abstract

Domateste Solanum lycopersicum bulunan ve teknolojik anlamda en önemli enzimler pektin metilesteraz PME , poligalakturonaz PG ve lipoksigenaz LOX ’dır. Bunlardan PME ısıya en dirençli pektolitik enzim olduğundan ısı uygulaması ile gerçekleştirilen inaktivasyon çalışmalarında indikatör enzim olarak kabul edilmektedir. Pektik enzimler PME ve PG domates ve ürünlerinin sertliği, viskozitesi, renk stabilitesi, berraklığı ve son ürün verimi üzerinde belirgin bir etkiye sahiptir. LOX aktivitesi ise esansiyel yağ asitlerini yıkıma uğratarak domates ve ürünlerinde istenmeyen lezzete neden olmaktadır. Bu derlemede, domateste bulunan enzimlerin yapısı ve bu enzimlerin domates ürünlerinin kalitesi üzerine etkileri konusunda bilgi verilmiş ayrıca domates işlemede ısıl ve ısıl olmayan işlemlerin bu enzimler üzerine etkilerinin belirlendiği çalışmalar derlenmiştir

Keywords

Domates, Enzim inaktivasyonu, Isıl/ısıl olmayan işlem, Kalite

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