Enzymatic retting of Piper nigrum L. using commercial Pectinase(Peelzyme)
White peppers produced from Piper nigrum L. retted with different concentration of commercial pectinase (PeelZyme) and blanching treatment in hot water were compared. The effects of these treatments on surface morphology and piperine content of white berries was studied. PeelZyme at the concentrat...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Journal of Chemical and Pharmaceutical Sciences
2015
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| Subjects: | |
| Online Access: | http://ir.unimas.my/id/eprint/10591/ http://ir.unimas.my/id/eprint/10591/1/NO%2046%20Enzymatic%20retting%20of%20Piper%20nigrum%20L.%20using%20commercial%20Pectinase%20%28Peelzyme%29%20%28abstract%29.pdf |
| Summary: | White peppers produced from Piper nigrum L. retted with different concentration of commercial pectinase
(PeelZyme) and blanching treatment in hot water were compared. The effects of these treatments on surface
morphology and piperine content of white berries was studied. PeelZyme at the concentration of 500 ppm
successfully produced white berries after 5 days. However, white berries retted with PeelZyme at the concentration
of 500 ppm without blanching gave the best surface morphology but there was a reduction in the piperine content
by 3.04%. Blanching in hot water resulted in reduction of surface quality but an increase of piperine content up to
40% was obtained. |
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