2015
DOI: 10.13050/foodengprog.2015.19.4.369
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Effect of Liposome Coated Hemicellulase on Softening of a Carrot

Abstract: The objective is to investigate effect of liposome coated hemicellulose on softening of carrot. To encapsulate hemicellulose in nanoliposome, 2% hemicellulase and 2% lecithin were processed by using high-speed homogenizer (10,000 rpm, 3 min) and ultrasonification (200 W, 54%). The carrot were cut into cylinder type (3×1 cm) and then immersed in distilled water (DW, control), hemicellulase (He) and nanoliposome coated hemicellulose (He/NL) for 48 h at 4°C. The final concentration of hemicellulose is 1% (w/v). T… Show more

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