Investigations on enzymatic liquefaction of red and white cabbage

Summary

The enzymatic liquefaction of white and red cabbage could be the basis for further developments in the production of juices and lactic acid fermented juices from these vegetables. Omran et al., 1989, showed that most of the available enzyme preparations work better on sauerkraut than on cabbage. Therefore it was the aim of this work to screen these enzyme preparations referring to their power to liquefy cabbage. Furthermore the most important cell‐wall‐degrading enzyme activities of the used preparations were measured at the natural pH of cabbages (6.0). It could be shown that beside the PG‐activity certain activities of cellulases are necessary to achieve a sufficient liquefaction.